Strawberry-Rhubarb Crisp
Ingredients
Crisp Topping
- ⅔ cup light brown sugar
- ⅔ cup dark brown sugar
- ⅔ cup oats
- 1 cup flour
- 2 tsp ground cinnamon
- ¾ tsp ground nutmeg
- 6 tbsp unsalted butter, cubed & chilled
Strawberry - Rhubarb Filling
- ½ cup flour
- ¾ cup sugar
- 3 cups rhubarb, sliced
- 3 cups strawberries, halved
- 2 tbsp fresh lemon juice
Special Equipment
- 9" x 9" baking dish
- parchment paper
- nonstick cooking spray
- baking sheet
How-to
Make Topping
- Preheat oven to 350º
- Combine the dry ingredients and mix well
- Add butter and mix with hands until blended and crumbly. Don't over-mix!
Make Filling
- In a large bowl, combine the flour and sugar. Add rhubarb, strawberries and lemon juice, and toss to coat
- Take 1½ cups of the topping, and mix in with the filling*
Assemble
- Coat a 9” x 9” baking dish with non-stick cooking spray
- Pour the filling mixture into the baking dish, and completely cover remaining crisp topping
- Place filled dish on parchment-lined sheet pan (to catch any bubbly overflow while baking)
- Bake 40-45 minutes, depending on depth and size of dish. Always set timer for lower time, and check for doneness. You should see the fruit starting to bubble up through the topping
- Cool about 15 minutes before serving. Serve slightly warm as-is, or topped with ice cream
* If you prefer a brighter fruit flavor in the crisp, skip step 2 of Make Filling and use all of the topping in step 2 of Assembly