Total Time
1hr 25mins
Prep 30 mins
Cook 55 mins

I came up with this variation from three different recipes . . . it's a delicious cross between a pie and crisp . . . it doesn't turn out runny, so if you like runny cobblers, this is probably not your cup of tea =) enjoy!!!

Ingredients Nutrition


  1. Cut strawberries and chop rhubarb; set aside.
  2. Mix together eggs and vanilla; whisk til combined. Sift together remaining ingredients and add to eggs mixture. Pour over fruit and stir. Place fruit mixture into a greased 9"x13" glass (very important!) baking dish.
  3. In separate bowl, mix topping ingredients. Add shortening or margarine and cut through flour mixture. This will be chunky and sticky. Crumble evenly over top fruit filling.
  4. Bake at 375 for around 50-55 minutes or until top is golden brown. Allow to cool for 30 minutes before serving. Enjoy with ice cream or whipped topping =).
Most Helpful

This was terrific. I love that it wasn't runny. It even makes kind of a crust on the bottom, which holds the pieces together even more. For my taste, there was a little too much topping relative to the rest of it, so next time I will scale that back just a tad. But a great recipe!

kitchen_novice May 12, 2011

Great recipe! I'll definitely be making this one again!! I didn't change a thing-was perfect as is!

Pastryjem March 21, 2010

This was very good. It was not runny like other crisps I have made. It was a great change of pace. I cut the recipe in half and used an 8x8 pan and 2 eggs. I will make this again and try it with different fruit. Thanks!

AyronV July 03, 2009