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| RHUBARB STRAWBERRY CRISP | |
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Crust / Topping: 2 c. flour 1 1/2 c. brown sugar 1 1/2 c. oatmeal 1 c. softened butter Mix together for crust and topping. Filling: 1 1/2 c. chopped rhubarb 1 1/2 c. sliced strawberries 1 2/3 c. sugar 2 1/2 tbsp. cornstarch 2 1/2 c. water 2 tsp. vanilla Combine crust ingredients, press 1/2 of mixture into greased 9 x 13 pan. Top with rhubarb and strawberries. Stir together sugar and cornstarch, stir into water. Cook until thickened. Pour over fruit, sprinkle other 1/2 of crumbs on top. Bake at 350°F for 45 minutes. Serve with ice cream or yogurt. | |
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recipe reviews #35663
Sarah (Alberta) says:
This recipe is amazing! Finally, I have found a recipe that makes enough crumble!
#41466
Janey (British Columbia) says:
This recipe is without a doubt the BEST crisp recipe I have ever tried!!! I've made it for a few functions and get rave reviews every time! Let alone how often I make it for my own family :o) Thanks so much, this will be passed on through generations!!
#71394
Kountry (Minnesota) says:
I finally found a crisp that has enough of the topping. It is delicious especially served with vanilla ice cream. And as with most dishes it is better the next day, but this 9x13 pan of crisp was gone the same day! This has become my favorite crisp recipe.
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