First Prize Strawberry Rhubarb Crisp

First Prize Strawberry Rhubarb Crisp

14 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
xMichellex
Recipe by  xMichellex

“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.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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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Reviews (14)

Rate This Recipe
Sharon
6

Sharon

My first review on this site, that tells you that I was very happy with the crisp. It was delicious, served it with vanilla ice cream which was a real compliment to the tartness of the crisp. Perfect, wouldn't change a thing.

chrissie30
5

chrissie30

This recipe is super simple, and it makes your house smell so good!! I would recommend it to anyone. I made it to freeze for company.

Janelle
5

Janelle

Didn't have any white flour, so I used all purpose whole wheat flour with quick cooking oats. Turned out delish! The sweetness of the sugars are complemented nicely with the tartness of the fruit and the whole grain goodness. So easy to assemble and tastes like summer.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 257 cal
  • 13%
  • Fat
  • 10 g
  • 15%
  • Carbs
  • 40.2 g
  • 13%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

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Rhubarb Strawberry Crunch

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