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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
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).
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.
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.
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.
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.
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!
* 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
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make a super-simple rhubarb and fresh strawberry crisp.
The rhubarb and strawberry dessert is sweet enough and goes great with ice cream.
See how to make a super-simple strawberry-rhubarb pie.