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Rhubarb Strawberry Crisp

LEO317

"A sweet and tangy dessert made with minimally processed ingredients."
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Ingredients

1 h servings 240 cals
Original recipe yields 12 servings (1 9x13-inch baking dish)

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake in preheated oven until crumb topping is golden brown, 35 to 40 minutes.

Nutrition Facts


Per Serving: 240 calories; 8.6 g fat; 40.7 g carbohydrates; 3.4 g protein; 20 mg cholesterol; 61 mg sodium. Full nutrition

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Reviews

Read all reviews 3
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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 ...

I will make this again!

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 deg...