Just one bite, and this fruit crisp will bring back memories of the comfort desserts we grew up on.
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Ingredients
- Filling
- 5 cups chopped rhubarb 1.25 L
- 2 cups sliced strawberries or blueberries
- 500 mL
- 2⁄3 cup granulated sugar 150 mL
- 3 tbsp cornstarch 45 mL
- 1⁄2 tsp ground cinnamon 2 mL
- Topping
- 1 cup large-flake (old-fashioned) rolled oats 250 mL
- 3⁄4 cup all-purpose flour 175 mL
- 1⁄2 cup packed brown sugar 125 mL
- 1⁄3 cup chopped almonds or walnuts 75 mL
- 1⁄2 tsp ground cinnamon 2 mL
- 1⁄4 tsp salt 1 mL
- 1⁄2 cup canola oil 125 mL
Instructions
- Filling: Preheat oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) deep-dish pie plate or square baking dish. In a large bowl, combine rhubarb, strawberries, sugar, cornstarch and cinnamon. Transfer to prepared pie plate or dish and set on a baking sheet.
- Topping: In a medium bowl, combine oats, flour, brown sugar, almonds, cinnamon and salt. Stir in oil until well combined.
- Sprinkle topping over rhubarb. Bake for 45 to 50 minutes or until topping is golden and fruit is bubbling. Let cool slightly on a wire rack before serving.
- Serves 6 to 8.
Notes
- You can make the topping up to 2 days in advance.
Variation
- Peach Raspberry Crisp: For the filling, use 5 cups (1.25 L) chopped peaches, 2 cups (500 mL) raspberries, 1⁄2 cup (125 mL) granulated sugar, 3 tbsp (45 mL) cornstarch and 1 tbsp (15 mL) lemon juice.
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