Strawberry-Rhubarb Crisp

By Carla

From Foster's Market, N.C.

Ingredients

• Topping:
• 1 cup all-purpose flour
• 1/2 cup firmly packed light brown sugar
• 1/2 cup rolled oats
• 1/2 cup sliced almonds
• 2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 12 Tbsp cold unsalted butter, cut into 1/2 inch cubes (1 1/2 sticks)
• Filling:
• 2 cups hulled, halved strawberries
• 4 cups chopped rhubarb
• 1 cup sugar (or up to 1 1/4 cups sugar for sweeter crisp)
• 3 Tbsp all-purpose flour
• 1 Tbsp cornstarch

Preparation

Step 1

Topping:
Combine the flour, brown sugar, oats, almonds, cinnamon, cloves, and salt in a large bowl and stir to mix.

Add the butter and cut it into the mixture with a pastry blender or 2 knives until the mixture resembles coarse meal.

Filling:
Preheat and oven to 375 degrees F.

Grease an 11 x 7 x 3 inch baking dish and set aside.

Combine strawberries, rhubarb, sugar, flour, and the cornstarch in a bowl and stir to mix. Pour into the prepared baking dish.

Sprinkle the topping over the strawberry mixture and bake 40 - 45 minutes, until the fruit is bubbling around the edges and the top is crisp and golden brown. Cool slightly before serving. Serve warm.

**varation: For and apple crisp, substitute 6 cups peeled, chopped, and cored apples for the strawberry and rhubarb. Increase the sugar to 1 1/4 cups and add the grated zest and juice of 1 lemon.