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Strawberry Rhubarb Crisp

Ingredients

Scale
  • Strawberry Rhubarb Filling:
  • 4 Cups Fresh Strawberries, sliced
  • 4 Cups Rhubarb, fresh or frozen cut into one inch chunks
  • 1 Cup Granulated Sugar
  • 3 Tbsp Corn Starch
  • 1/2 tsp Cinnamon
  • Zest of 1 orange
  • 2 Tbsp Orange Juice
  • Strawberry Rhubarb Crisp:
  • 1 Cup All Purpose Flour
  • ½ Cup Light Brown Sugar
  • 1 tsp Baking Powder
  • ½ tsp Cinnamon
  • ¼ tsp Salt
  • 8 Tbsp Unsalted Butter, softened

Instructions

  1. Preheat oven to 350 degrees F and butter ramekins or pie dish
  2. In a medium bowl, combine flour, brown sugar, baking powder, cinnamon and salt
  3. Slowly add in melted butter and crumble together until small pea size dough is created
  4. Top the fruit filling with the crisp topping and bake for 30-35 minutes or until lightly golden