A sweet and tangy dessert made with minimally processed ingredients.

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Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
5 mins
total:
1 hr
Servings:
12
Yield:
1 9x13-inch baking dish
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Combine rhubarb, strawberries, honey, 1/3 cup flour, and cinnamon in a large bowl; let rest for 5 to 10 minutes, stirring occasionally. Transfer fruit mixture to a 9x13-inch baking dish.

  • Mix remaining 1 cup flour, rolled oats, molasses, and nutmeg in another bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle crumb mixture over fruit.

  • Bake in preheated oven until crumb topping is golden brown, 35 to 40 minutes.

Nutrition Facts

240 calories; protein 3.4g 7% DV; carbohydrates 40.7g 13% DV; fat 8.6g 13% DV; cholesterol 20.3mg 7% DV; sodium 60.8mg 2% DV. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/16/2020
I add pineapple juice. Read More

Most helpful critical review

Rating: 3 stars
08/20/2012
I love the idea of this crisp much more than the actual product. Unfortunately it just didn't do it for me. The fruit part was fine although I wish I had used more fruit. There was less fruit than I like in my crisps. My problems were with the topping. First of all there was too much of it for the amount of fruit. You could halve the topping and it would be sufficient. And the molasses made the crumble topping too heavy and it didn't crisp up at all for me even when I cranked up the oven temperature. I love using whole wheat flour but I have to admit that this might be one of those times where you ought to blend white and whole wheat instead of using all whole wheat in order to keep it light. I'll have to try another crisp using whole wheat and brown sugar rather than molasses to see if this is the case. Nonetheless thank you for the recipe! I'll probably use components of it in the future like mixing the fruit with honey instead of granulated sugar. I like that idea.:) Read More
(3)
7 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
08/20/2012
I love the idea of this crisp much more than the actual product. Unfortunately it just didn't do it for me. The fruit part was fine although I wish I had used more fruit. There was less fruit than I like in my crisps. My problems were with the topping. First of all there was too much of it for the amount of fruit. You could halve the topping and it would be sufficient. And the molasses made the crumble topping too heavy and it didn't crisp up at all for me even when I cranked up the oven temperature. I love using whole wheat flour but I have to admit that this might be one of those times where you ought to blend white and whole wheat instead of using all whole wheat in order to keep it light. I'll have to try another crisp using whole wheat and brown sugar rather than molasses to see if this is the case. Nonetheless thank you for the recipe! I'll probably use components of it in the future like mixing the fruit with honey instead of granulated sugar. I like that idea.:) Read More
(3)
Rating: 4 stars
06/05/2017
I will make this again! Read More
Rating: 3 stars
07/07/2016
Good recipe. I did read the other comment about theirs not turning out crisp and decided to use whole wheat pastry flour and dark brown sugar in the topping. I also baked it longer at 400 degrees making it crispy. Mine turned out tart which is ok it went well with lite whipped topping. I might try the topping in an apple or peach crisp. Thanks for sharing this recipe. Read More
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Rating: 4 stars
04/16/2020
I add pineapple juice. Read More
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