Description
I came across this recipe in a magazine, and with a few adjustments I was able to make it into a delicious crisp. It goes great with vanilla ice cream and one can also alter the recipe to make a mango raspberry crisp which is just as delightful! Optional: sprinkle the top with a handful of rolled oats and brown sugar.
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup butter, melted
- 2 cups chopped strawberries
- 2 cups chopped rhubarb
- 1 cup cold water
- ½ cup white sugar
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix oats
- flour
- brown sugar
- and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
- Stir water
- white sugar
- and cornstarch together in a saucepan. Bring to simmer
- constantly whisking
- until mixture bubbles and thickens; pour over fruit layer.
- Bake in the preheated oven until bubbling
- about 1 hour.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 10