Make rhubarb crisp with strawberries in spring and apples in fall to enjoy a simple, year-round dessert.
Rhubarb Crisp
Make rhubarb crisp with strawberries in spring and apples in fall to enjoy a simple, year-round dessert.
Ingredients
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 3 cups sliced fresh rhubarb or frozen rhubarb thawed
- 2 cups sliced peeled apples or sliced strawberries
- 1 cup quick-cooking or old-fashioned oats
- 1/2 cup packed brown sugar
- 1/2 cup butter melted
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- Vanilla ice cream optional
Instructions
- In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet.
- In a small bowl, combine oats, brown sugar, butter, flour and cinnamon until mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. Serve warm, with ice cream if desired.
