Description
A sweet and tart dessert with an extra-thick buttery oat topping for a perfect contrast. Easy to make and stays crisp for days!
Ingredients
Scale
8 cups rhubarb sliced
8 cups strawberries sliced
2 cups sugar
4 cup rolled oats
1 tsp salt
2 cup flour
2 cups brown sugar, firmly packed
2 cups melted butter
Instructions
- Combine fruit and sugar then place in a well-greased pan and let sit while you assemble the crumble.
- Mix oats, salt, flour and brown sugar in a medium bowl. Add butter and blend well.
- Spread oat mixture on rhubarb and strawberries.
- Pat down lightly.
- Bake at 350 degrees until topping is brown and fruit is bubbling over (30-40 mins)
Serve warm with vanilla ice cream.
Notes
This crisp can easily be made in individual ramekins for an impressive dessert option