Rhubarb Strawberry Crisp

This is really a wonderful rhubarb crisp recipe and you can use strawberries or peaches. Serve with vanilla ice cream or whip cream - this dessert everyone will love! I use vegan butter to make this dessert vegan, and it turns out just as good. Enjoy!

• Ready In: 1 hr 5 mins
• Serves: 8-10
• Yields: 1 large crisp

Ingredients

• Filling

• 1  lb strawberries or 1  lb  peach, chopped
• 3⁄4 lb rhubarb, chopped
• 2⁄3 cup sugar
• 2 1⁄2 tablespoons tapioca or 2 1⁄2 tablespoons cornstarch

• Topping

• 3⁄4 cup all-purpose flour
• 3  tablespoons brown sugar
• 2  tablespoons  reg. sugar
• 1⁄4 teaspoon cinnamon
• 1  pinch salt
• 6  tablespoons butter
• 1⁄3 cup oats
• 1⁄2 cup walnuts, chopped

Directions

1. Preheat oven to 375.
2. Place the filling ingredients in a bowl, stir, and let sit while you are working on the topping.
3. 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.
4. 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.