I had planned to make a strawberry rhubarb pie, but was short on time. I decided, instead to make this quick and easy crisp. I found many recipes through Internet searching, and just decided to combine my favorite flavors to make my crisp. I didn’t want it too sweet, so I added lemon juice and halved the amount of sugar as most pie recipes. I wanted to have more of a crust on top, but with more texture than what a simple crumb topping would provide, so I added some rolled oats and nuts. The result was irresistible. We finished off half the crisp the first day. In my crisp, I only used a small layer of fruit on the bottom of my baking dish, but you can certainly double the amount of fruit. This was really good on its own, but would also have been just lovely with some vanilla ice cream.
Yield: Serves 4
Topping:
1 cup flour
1 stick butter
1/2 cup rolled oats
1/4 cup chopped pecans
1/2 cup brown sugar
1/4 teaspoon salt
Filling:
2 lbs strawberries, cut in half, tops removed, and washed
1 1/2 lbs rhubarb, cut in 1 inch pieces
1/2 cup brown sugar
the juice of 1 lemon
Preheat oven to 350 degrees. Combine chopped rhubarb and halved strawberries in a mixing bowl. Add sugar and lemon juice. Toss well to combine. Pour fruit into a 9 x 13 baking dish.
Add flour, butter, sugar and salt to a food processor and pulse to combine, until mixture becomes grainy and can be pressed together.
Add rolled oats and nuts. Pulse just until incorporated.
Sprinkle topping evenly over fruit. Bake at 350 degrees until fruit is bubbling and the topping has lightly browned, about 30 - 40 minutes.
