First Prize Strawberry Rhubarb Crisp Recipe - Allrecipes.com
First Prize Strawberry Rhubarb Crisp Recipe
  • READY IN ABOUT hrs

First Prize Strawberry Rhubarb Crisp

Recipe by  

"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 Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 20 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
  4. Bake in the preheated oven until bubbling, about 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Jun 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. Perfect, wouldn't change a thing.

 
Most Helpful Critical Review
Jul 15, 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).

 

26 Ratings

Jun 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 be soggy, but it wasn't. I made a little extra of the crumb mixture, to put on top, but really it didn't make much difference and next time I will skip doing that (I'm about to make it again because my husband loved it so much). Great recipe. Thanks for posting.

 
May 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 fruit and the whole grain goodness. So easy to assemble and tastes like summer.

 
Apr 05, 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. Thawed 1lb bag of frozen unsweetened strawberries that I put in a strainer over a bowl to catch the juices and pressed lightly on the berries to extract more liquid. I substituted some of the water for the berry juice. Since I used frozen fruit and it had more moisture content, I increased the cornstarch by approx 1 tsp. I substituted some of the sugars for sugar substitute (totally optional but I try to cut back where I can.) I put about 1/3-1/2 of the crumb mixture on the bottom of the pan and the rest on top. It came out awesome. I was glad I put some foil under the pie pan because it bubbled over a bit. It also baked in 45 mins at 350 in my electric oven.

 
Jun 06, 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.

 
May 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.

 
Aug 06, 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 crust, but half the amount, mixed it loosely, then sprinkled over the fruit. I'm keeping this one!

 

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Nutrition

  • Calories
  • 257 kcal
  • 13%
  • Carbohydrates
  • 40.2 g
  • 13%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 71 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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