easy straberry rhubarb crisp
perfect for summer and ready to eat in only 45 minutes with only 10 minutes of hands on time!
Equipment
- 8x8" pan, pie plate or small ramekins
- 2 small - medium mixing bowls
- measuring cups and spoons
Ingredients
Strawberry Rhubarb Filling
- 1.5 cups rhubarb fresh or frozen
- 2-3 cups strawberries sliced in quarters fresh or frozen
- 1/2 cup granulated sugar
- 1 tsp vanilla
- 1 tbsp cornstarch
- 1 tbsp lemon juice fresh
Oatmeal Crumble
- 1 cup flour
- 1/2 cup salted butter softened and cut into pieces
- 1 cup light brown sugar packed
- 1 1/2 cup oats
Instructions
- Use one mixing bowl per ingredient group (ie. one bowl for the filling and one bowl oatmeal crumble)
- In the first bowl prepare the filling. Add rhubarb, diced strawberries, sugar, vanilla and cornstarch in bowl and mixed until the strawberries and rhubarb are well combined. Set aside.
- In the second bowl combine all ingredients for the oatmeal crumble and mix until well combined.
- Gather your pan of choice (8x8" cake pan, pie plate or 4-6 ramekins depending on size). Divided the strawberry rhubarb mixture up in the pans/ramekins.
- Then divided the oatmeal crumble mixture evenly over the filling. Make sure that it is not too thick in any places or it will not cook evenly. Also if it is too thin, the crumble may be absorbed into the filling as it cooks.
- Place in oven and cook for 35 minutes or until the top is golden brown.