Strawberry Rhubarb Crisp
Serves: 6
Callie Medhurst
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
55
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
4 stalks
Rhubarb (cut into 1/2-inch lengths)1 cup
Sugar1 cup
Cornstarch2 tbsps
Balsamic Vinegar1.25 cups
Wheat Flour (whole-)1 cup
Rolled Oat1 cup
Brown Sugar1 tsp
Vanilla Extract1 pinch
Salt2 tbsps
WaterDirections:
1
Watch how to make this recipe
2
Whipped cream or ice cream, for serving Preheat the oven to 350 degrees F
3
Filling: Combine all of the ingredients in a large bowl and stir to be sure everything is well combined
4
Spoon the filling into 8 individual ramekins or 1 wide shallow baking dish
5
Topping: In a food processor combine the flour, oats and brown sugar and pulse to combine
6
Add the butter, vanilla and salt and pulse pulse pulse until the mixture looks dry and crumbly
7
Add 1 tablespoon of water and pulse until the mixture starts to come together and look crumbly
8
If the mixture still seems dry add 1 more tablespoon of water and pulse to combine
9
Crumble the topping over the filling
10
Bake in the preheated oven until the filling is hot and bubbly all the way through and the topping looks crispy and light brown, about 25 to 30 minutes
11
Serve warm with whipped cream or ice cream
12
It's berry delicious!