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Strawberry-Rhubarb Crisp

Blogger Angie McGowan of Eclectic Recipes shares a delicious way to use two of the season’s best fresh fruits!

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  • Prep Time 15 min
  • Total Time 60 min
  • Servings 16

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

For a nutty flavor, add 1/2 cup chopped walnuts or pecans to the topping.

Cool the crisp for 5 to 10 minutes before serving, if desired.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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