This recipe was given to me by a friend and I usually make it in early summer when strawberries and rhubarb are in season. I have a bumper crop of rhubarb, apples are in season and a bag of frozen strawberries from last year in the freezer needing to be used.
1/3 cup lightly packed brown sugar
1/3 cup rolled oats
3tbsp whole wheat flour
2tbsp soft butter (you can use margarine)
Combine all of the topping ingredients and set aside.
2/3 cup sugar
3tbsp all purpose flour
2 cups sliced apples (I left the peel on, but peel if you prefer)
2 cups chopped fresh or frozen rhubarb
1 cup fresh or frozen strawberries, sliced (halved is ok too)
Combine sugar and flour.
Add fruits and toss to coat. Spoon into a baking dish. I usually use an 8 cup casserole dish or square baking pan.
Sprinkle topping evenly over the fruit. Bake at 350F for 40 minutes or until fruit is tender.
Serve warm or at room temperature. We have it warm with vanilla ice cream on top.
Reblogged this on cookswithevie and commented:
It is rhubarb season. Though mine are just a few leaves through the ground right now. I can’t wait to start cooking and baking with it once it grows to stalks. In the meantime I will re-share this older post of a recipe that I like to make often and it is great served warm with vanilla ice cream.
Oh I get it! Your Crisp is the same as our Crumble!
We love crumble! and rhubarb is one of my favourites – especially with strawberries or raspberries! But any crumble is good with me. Some other delicious combos are pear, ginger and macadamia (we are Australian after-all) and spiced apple and orange.
Ask me for the recipe, or give it a whirl yourself.