Strawberry Rhubarb Crisp
A sweet and tangy dessert with a crunchy, buttery topping!
Ingredients:
3 cups chopped rhubarb
3 cups sliced strawberries
1 cup granulated sugar
3 tbsp cornstarch
1 cup all-purpose flour
1 cup rolled oats
3/4 cup brown sugar
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup cold unsalted butter cubed
Instructions:
Preheat your oven to 375F 190C. Grease an 8×8-inch baking dish.
In a large bowl, mix the rhubarb, strawberries, granulated sugar, and cornstarch. Pour the mixture into the prepared dish.
In another bowl, combine the flour, oats, brown sugar, cinnamon, and salt.
Add the cubed butter and use your fingers or a pastry cutter to combine until the mixture is crumbly.
Sprinkle the crumble topping evenly over the fruit mixture.
Bake for 40-45 minutes, or until the top is golden brown and the filling is bubbling.
Let cool slightly and serve warm with vanilla ice cream or whipped cream!
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