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Prep 15min
Total60min
Servings16
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Ingredients
1
lb fresh rhubarb, chopped
1
lb fresh strawberries, chopped
1/2
cup packed brown sugar
1
teaspoon vanilla
1
teaspoon lemon juice
1
cup Gold Medal™ all-purpose flour
1
cup quick-cooking oats
1/2
cup butter, softened
1/4
teaspoon salt
Freshly whipped cream or vanilla ice cream
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Steps
1
Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish with butter or cooking spray.
2
In large bowl, mix rhubarb, strawberries, brown sugar, vanilla and lemon juice. Pour mixture into baking dish.
3
In medium bowl, mix flour, oats, butter and salt with fork until crumbly. Using hands, crumble topping evenly over fruit mixture.
4
Bake 40 to 45 minutes or until topping is golden brown and fruit is bubbly.
5
To serve, scoop warm crisp into bowls; top with whipped cream.
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For a nutty flavor, add 1/2 cup chopped walnuts or pecans to the topping.
A crisp and crumble are very similar desserts, with their toppings of buttered flour or oats and sugar. A crisp, however, is all about the oats that become browned and a little crunchy when baked.
The crisp topping can be made in advance and stored in the freezer for up to three months.
Using dark brown sugar will increase the caramelization surrounding the fruit, you could also try substituting other types of sweeteners.
For a nutty flavor, add 1/2 cup chopped walnuts or pecans to the topping.
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