First Prize Strawberry Rhubarb Crisp

First Prize Strawberry Rhubarb Crisp

23 Reviews 3 Pics
  • 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

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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 (23)

Rate This Recipe
Sharon
18

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.

germanwife
10

germanwife

For some reason I have bad luck with crisps, but this one is different, so I thought I'd try it. Success! I was skeptical about putting the crumbly part on the bottom, thinking it would just be soggy, but it wasn't. I made a little extra of the crumb mixture, to put on top, but really it didn't make much difference and next time I will skip doing that (I'm about to make it again because my husband loved it so much). Great recipe. Thanks for posting.

Janelle
10

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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