First Prize Strawberry Rhubarb Crisp

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.

Original recipe makes 10 servings

Ingredients

1 cup rolled oats
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup butter, melted
2 cups chopped strawberries
2 cups chopped rhubarb
1 cup cold water
1/2 cup white sugar
1 tablespoon cornstarch

  • PREP

    20 mins

  • COOK

    1 hr

  • READY IN

    1 hr 20 mins

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.

Nutrition

Calories: 257 kcal
Carbohydrates: 40.2 g
Cholesterol: 24 mg
Fat: 10 g
Fiber: 2.3 g
Protein: 2.9 g
Sodium: 71 mg