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Strawberry Rhubarb Crisp Recipe

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This recipe for Strawberry Rhubarb Crisp is from Bucko's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Filling:
4 c. strawberries, hulled and quartered
4 c. rhubarb, cut into 1/2" pieces
1/2 c. granulated sugar
1 T. cornstarch
1/2 tsp. cinnamon
Zest of 1 orange, finely grated
1 T. brandy

Topping:
1/2 c. granulated sugar
1/2 c. brown sugar
1 c. unsalted butter, softened
1/2 tsp. salt
1 tsp. vanilla extract
1 tsp. cinnamon
2 c. flour
1/2 c. rolled oats
1 c. blanched almonds, toasted and coarsely chopped

Directions:
Directions:
Preheat Oven: 375º

To Make Filling:
Place strawberries and rhubarb in large bowl.
Mix together the 1/2 cup sugar, cornstarch and 1/2 teaspoon cinnamon.
Add sugar mixture, orange zest and brandy to fruit.

To Make Topping:
Combine 1/2 cup sugar, brown sugar, butter, salt, vanilla extract and 1 teaspoon cinnamon in medium-size bowl.
Add flour, oats and almonds. Mix until crumbly.

To Assemble:
Butter 9x13" baking pan.
Spread fruit in pan.
Cover evenly with 2/3 of topping.
Bake: 15 Minutes

Sprinkle with remaining topping.
Bake: 15 Minutes, or until fruit is bubbly and top is golden brown and crisp.

Serve warm, with some vanilla ice cream.

Number Of Servings:
Number Of Servings:
8

 

 

 

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