Rhubarb Strawberry Crisp
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Yields:
-
1 large crisp
- Serves:
- 8-10
ingredients
-
Filling
- 453.59 g strawberries or 453.59 g peach, chopped
- 340.19 g rhubarb, chopped
- 157.80 ml sugar
- 36.97 ml tapioca or 36.97 ml cornstarch
-
Topping
- 177.44 ml all-purpose flour
- 44.37 ml brown sugar
- 29.58 ml reg. sugar
- 1.23 ml cinnamon
- 0.25 ml salt
- 88.74 ml butter
- 78.78 ml oats
- 118.29 ml walnuts, chopped
directions
- Preheat oven to 375.
- Place the filling ingredients in a bowl, stir, and let sit while you are working on the topping.
- With a mixer, mix all the dry toppings (including the oats and nuts) ingredients until well combined. Add the butter in 1 tablespoon increments until a crumble topping starts to form.
- Place the fruit filling into a non-metal pan like a ceramic or glass pie pan. Place the crumble topping on top and bake at 375 for 45-55 minutes. Place a cookie sheet below the pie pan because sometimes the fruit filling bubbles over.
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RECIPE SUBMITTED BY
I live in Santa Cruz, California and I really love to bake. Over the last few years, I've focused my cooking and baking on using organic ingredients, less sugar, and whole wheat grains. What a fun transformation!
I am also having a lot of fun turning my recipes into true "vegan" options, which often means healthier baking and cooking! I am not vegan, but I love offering the option.
Give my recipes a try and let me know what you think. Thanks!