Recipe by 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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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.
I was really disappointed in how this turned out.I did exactly what the recipe said to do and read all the reviews from others comments and so I was really looking forward in trying out this recipe.WOW what a disappointment-I love strawberry and rhubarb so I want to try out all kinds of crisp and for this being the first prize crisp I couldnt believe it as I had tried other crisps and they were 10 times better than this one.So I was totally disappointed as I was really expecting this to turn out fantastic!!!
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.
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.
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.
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.
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!
My family love, love, loved this recipe. I had never had strawberry Rhubarb with a oat crust. It set up nicely and was not runny at all. I will be making it again :)
* Percent Daily Values are based on a 2,000 calorie diet.
First Prize Strawberry Rhubarb Crisp
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 90
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