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.
- 1 cup rolled oats
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup butter, melted
- 2 cups chopped strawberries
- 2 cups chopped rhubarb
- 1 cup cold water
- ½ cup white sugar
- 1 tablespoon cornstarch
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.
Preparation time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Servings: 10 – Yield: 10 servings