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Strawberry-Rhubarb Crisp Recipe

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This recipe for Strawberry-Rhubarb Crisp is from The Berner Family Cookbook Project, 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:
1 1/2 - 2 c. sugar or 1/3 c. agave nectar
2/3 c. corn starch (omit if using agave nectar)
4 c. rhubarb, cut into small pieces
4 c. strawberries, sliced
1-2 tsp. Vanilla extract
Cinnamon to taste

Topping:
3 c. quick oats
1 1/2 c. brown sugar
3/4 c. butter, melted
1/2 tsp. cinnamon
Directions:
Directions:
1) Preheat oven to 350ºF.

2) If using sugar, combine sugar with cornstarch and cinnamon. If not using sugar, put corn starch in a bowl.

3) Add strawberries and rhubarb stir until evenly mixed/coated. Add vanilla extract and mix.

4) Pour into into a 9x13 pan.

5) Combine quick oats, brown sugar, butter and cinnamon and sprinkle evenly over the top of the fruit.

6) Bake in 350ºF oven for 40 minutes, or until browned at the edges are bubbling.

 

 

 

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