Tuesday, May 27, 2008

Strawberry Rhubarb Crisp

We got some amazing organic strawberries recently, and then rhubarb from the Farmer's Market, so I hunted down a crisp recipe. It's adapted from a recipe off Allrecipes, but I cut the sugar and the butter, and next time I'll make it in an 9x9-inch pan instead of a 9x13. It's a keeper, and easy!

Strawberry Rhubarb Crisp

Fruit filling
3/4 c sugar (or 1 c, depending on sweetness of berries)
3 Tbs flour
6 c. (total) sliced fresh strawberries and diced rhubarb

Topping
1 c. flour
3/4 c. (not packed) brown sugar
1 cube unsalted butter
3/4 c. rolled oats

Mix filling in large bowl, then pour into 9x13 baking pan. Use a pastry blender to cut butter into sugar, oats and flour for topping, and sprinkle over fruit layer. Bake at 375 for about 35 to 40 minutes or until golden on top. Enjoy!

3 comments:

Jen said...

Oh, can't wait to try it. Is this the altered recipe or is it straight from allrecipes? I think my mom has a great recipe for this, if you are interested I will try to track it down!

-K said...

This is the altered recipe, and it's great (and certainly healthier).

Jen said...

Oh good. I am sure my mom's is extremely unhealthy with at least a cube of butter in the topping:)

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