Strawberry, raspberry and rhubarb crisp

By jab120638

Ingredients

• For the topping:
• 1 1/2 cup rhubarb, cut into 1 inch pieces
• 1 1/2 cup strawberries, hulled and sliced
• 1 cup raspberries
• zest of one lemon
• 1 cup sugar
• 3-4 teaspoon cornstarch
• 1 1/3 cup flour
• 1 teaspoon baking powder
• 3 tablespoons granulated sugar
• 3 tablespoons raw sugar
• 1 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/4 cup butter, melted

Details

Servings 4
Adapted from completelydelicious.com

Preparation

Step 1

In a bowl combine fruit with the lemon zest, sugar and cornstarch. Pour into a 9-inch baking dish.

To make the topping, combine the flour, baking powder, sugars, and spices in another bowl. Add melted butter and combine until the mixture is combined and has a crumbly texture. Sprinkle over the filling.

Place baking dish on a sheet pan before placing in the oven to catch any juices that bubble over. Bake for 40 to 50 minutes until the juices are bubbling and the the topping is golden brown.

Serve warm or at room temperature with vanilla ice cream or whipped cream.