Name: Rhubarb Strawberry Crisp
Yield: 4 servings
Ingredients: 1 lb strawberries or 1 lb peach, chopped; 34 lb rhubarb, chopped; 23 cup sugar; 2 12 tablespoons tapioca or 2 12 tablespoons cornstarch; 34 cup all-purpose flour; 3 tablespoons brown sugar; 2 tablespoons reg. sugar; 14 teaspoon cinnamon; 1 pinch salt; 6 tablespoons butter; 13 cup oats; 12 cup walnuts, chopped

Servings: 4 persons

1 lb strawberries or 1 lb peach, chopped
34 lb rhubarb, chopped
23 cup sugar
2 12 tablespoons tapioca or 2 12 tablespoons cornstarch
34 cup all-purpose flour
3 tablespoons brown sugar
2 tablespoons reg. sugar
14 teaspoon cinnamon
1 pinch salt
6 tablespoons butter
13 cup oats
12 cup walnuts, chopped

1
Preheat oven to 375.
2
Place the filling ingredients in a bowl, stir, and let sit while you are working on the topping.
3
With a mixer, mix all the dry toppings (including the oats and nuts) ingredients until well combined.
4
Add the butter in 1 tablespoon increments until a crumble topping starts to form.
5
Place the fruit filling into a non-metal pan like a ceramic or glass pie pan.
6
Place the crumble topping on top and bake at 375 for 45-55 minutes.
7
Place a cookie sheet below the pie pan because sometimes the fruit filling bubbles over.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Rhubarb Strawberry Crisp

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