First Prize Strawberry Rhubarb Crisp |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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I came across this recipe in a magazine, and with a few adjustments I was able to make it into a delicious crisp. It goes great with vanilla ice cream and one can also alter the recipe to make a mango raspberry crisp which is just as delightful! Optional: sprinkle the top with a handful of rolled oats and brown sugar. Ingredients:
1 cup rolled oats |
1 cup all-purpose flour |
1/2 cup brown sugar |
1/2 cup butter, melted |
2 cups chopped strawberries |
2 cups chopped rhubarb |
1 cup cold water |
1/2 cup white sugar |
1 tablespoon cornstarch |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
3. Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
4. Bake in the preheated oven until bubbling, about 1 hour.
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