Classic Old-Fashioned Rhubarb Strawberry Crisp

"A timeless classic! Been in my recipe box since I was a teenager! I believe this came from one of my grandmothers like so many of my cherished recipes :) When I make this for my friends who need to eat gluten free I remove all flour and add 1/3 cup cornstarch to the fruit. I also normally skip the flour in the topping myself, but I love the fruit part best!"
 
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photo by fleeman54 photo by fleeman54
photo by fleeman54
photo by valeriefromWI photo by valeriefromWI
Ready In:
50mins
Ingredients:
7
Serves:
8-10
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ingredients

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directions

  • 1) Preheat over to 350* Butter a 9x13 glass pan (metal can be very hard to clean up later).
  • 2) chop rhubarb, strawberry place in medium mixing bowl add white sugar and 1/3 cup flour mix.
  • 3) place fruit mixture evenly on bottom of pan.
  • 4) in medium mixing bowl combine remaining fllour, butter, brown sugar and oats mix til crumbly.
  • 5) Evenly distribute topping over fruit in pan.
  • 6) Bake about 35 minutes until golden and bubbly.

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Reviews

  1. This was soooo good! The only changes I made were to use 3/4 cup of sugar and a sprinkle of cinnamon. I reduced the sugar because I was serving the warm crisp with a slightly too sweet homemade vanilla ice cream and wanted it on the tart side. It came out perfect! (1)
     
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RECIPE SUBMITTED BY

<p>Loved to cook since I was a little kid. I come from a big loud midwestern family who loves to eat.</p>
 
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