Strawberry-Rhubarb Crisp
Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
Colleen has been making this Geyer family favorite for years, and it isn't spring without one!
Course:
Dessert
Servings: 12
Ingredients
For the filling:
- 6 med stalks fresh rhubarb (4 cups frozen) cut into ½ inch pieces
- 2 cups sliced strawberries halved lengthwise
- 3/4 cup granulated sugar
- 2 tbsp all-purpose flour
For the topping:
- 1 cup all-purpose flour
- 1/2 cup old fashioned oats
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup butter (1 stick) melted
Instructions
-
Preheat oven to 350°F and lightly grease a 2 ½ qt ceramic baking dish
Filling
-
Combine all filling ingredients and stir until evenly mixed and coated. Add to prepared baking dish.
Topping
-
Stir together the dry ingredients until combined. Pour in butter and stir with a fork until the mixture is moistened and crumbly.
-
Evenly distribute over the filling.
-
Bake 35-40 minutes until the topping is brown and the filling is bubbly. Allow to cool 30 minutes to an hour before serving.
-
The Geyer family agrees it is best served warm with whipped cream or ice cream.