First Prize Strawberry Rhubarb Crisp

First Prize Strawberry Rhubarb Crisp

28
xMichellex 0

"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 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

28
  1. 33 Ratings

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Most helpful positive review

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

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).

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...

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...

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...

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...

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.

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).

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 ...

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...