Strawberry Rhubarb Crisp
Prep Time 15 mins
Cook Time 40 mins
Serves 6
Difficulty N/A
Ingredients
- Crisp Topping:
- 3/4 cup Robin Hood® Oats
- 1/3 cup Robin Hood® Original All Purpose Flour
- 1/3 cup packed brown sugar
- 1/4 cup butter
- Strawberry Rhubarb:
- 2 1/2 cups diced rhubarb
- 2 1/2 cups halved strawberries
- 3/4 cup sugar
- 1 tbsp lemon juice
- 1/2 tsp cinnamon
Directions
Step 1:
Preheat oven to 375°F (190°C).
Topping
Step 2:
Combine oats, flour and brown sugar in a large mixing bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.
Step 3:
Mix rhubarb, strawberries, sugar, lemon juice and cinnamon in a large bowl.
Step 4:
Sprinkle crisp topping evenly over fruit.
Step 5:
Bake in preheated oven for 35 to 40 minutes, or until fruit is tender. Serve warm or cold with plain or whipped cream or ice cream.
Step 6:
Toss well to coat fruit. Place in a greased 1 1/2 qt (1.5 L) casserole.