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My review
First Prize Strawberry Rhubarb Crisp
xMichellex
"I came across this recipe in a magazine, and with a few adjustments I was able to make it into a delicious crisp. It goes great with vanilla ice cream and one can also alter the recipe to make a mango raspberry crisp which is just as delightful! Optional: sprinkle the top with a handful of rolled oats and brown sugar."
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Ingredients
1 h 20 m servings 257 calsOriginal recipe yields 10 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
- Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
- Bake in the preheated oven until bubbling, about 1 hour.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 257 calories; 10 g fat; 40.2 g carbohydrates; 2.9 g protein; 24 mg cholesterol; 71 mg sodium. Full nutrition
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Reviews
Read all reviews 3945 Ratings
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Most helpful positive review
6/27/2013
My first review on this site, that tells you that I was very happy with the crisp. It was delicious, served it with vanilla ice cream which was a real compliment to the tartness of the crisp. P...
Most helpful critical review
6/7/2014
Too much for a 9-inch pie pan.Created a huge sticky mess in a hot oven. I would recommend changing the proportions (like half the water).
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6/27/2013
My first review on this site, that tells you that I was very happy with the crisp. It was delicious, served it with vanilla ice cream which was a real compliment to the tartness of the crisp. P...
6/19/2013
For some reason I have bad luck with crisps, but this one is different, so I thought I'd try it. Success! I was skeptical about putting the crumbly part on the bottom, thinking it would just b...
5/22/2013
Didn't have any white flour, so I used all purpose whole wheat flour with quick cooking oats. Turned out delish! The sweetness of the sugars are complemented nicely with the tartness of the fr...
4/5/2014
This is the easiest, best recipe I have tried for this. I didn't have fresh fruit so I made these substitutions: 4 cups of defrosted cubed frozen rhubarb that I squeezed the extra liquid out of...
8/6/2013
This was simply delicious! I served it warm, with vanilla ice cream. I baked it in a 9x13 pan instead of a 9" round, and I did make the optional topping, using the same ingredients as for the ...
6/6/2013
This recipe is super simple, and it makes your house smell so good!! I would recommend it to anyone. I made it to freeze for company.
5/26/2013
Delicious! Added crumb topping from a handful of the crust. Placed in my recipe box, and I'm sure I will be making this again soon (like by the end of the week) during rhubarb season.
7/9/2014
I've made this recipe twice now and I love it! I was concerned when I first read it that the crust would get mushy with the fruit on top, but that is definitely not the case! The crust is perf...