Strawberry-Rhubarb Crisp
Strawberry-Rhubarb Crisp
Ingredients
- ½ cup (105 g) sugar
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- 3 cups (390 g) rhubarb, cut into large dice (see note)
- 3 cups (405 g) strawberries, cut into quarters or thick slices
- 1 cup (100 g) quick-cooking oats
- ½ cup (115 g) unsalted butter, softened
- ½ cup (105 g) brown sugar
- ½ cup (75 g) unbleached all-purpose flour
- 1 pinch salt
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a large bowl, combine the sugar, cornstarch and cinnamon. Add the fruit and toss well to coat. Transfer to an 11 x 8-inch (28 x 20 cm) glass baking dish.
- In another bowl, combine the remaining ingredients until just moistened. Spread over the fruit mixture in the baking dish.
- Bake for 45 minutes or until the fruit is bubbling and the topping is golden. Let cool for 1 hour before serving.
Strawberry-Rhubarb Crisp