Thursday, May 22, 2014

Strawberry Rhubarb Chrisp

Strawberry Rhubarb Crisp, I made in this afternoon! I had some rhubarb had to use it up.
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 4 cups cut up rhubarb
  • 2 cups cut up strawberries
  • 2 teaspoons vanilla extract
  • 1 cup certified gluten-free oats
  • 1/4 cup Grandma Farmer's Better Than Wheat Flour Blend
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground pumpkin pie spice
  • 1/4 cup butter (or dairy free substitute), cut into cubes
  1. Preheat the oven to 375 degrees F.
  2. In a large bowl, whisk together the granulated sugar and cornstarch. Stir in the rhubarb, strawberries, and vanilla. Pour into an 8 x 8-inch baking pan.
  3. Stir together the oats, flour, brown sugar, and pumpkin pie spice. Using a pastry cutter, cut the cold butter into the oat/flour mixture, until large crumbs, about the size of a pea, remain.
  4. Sprinkle the crisp topping over the top of the fruit in the baking dish, and spread to create an even layer.
  5. Bake in preheated oven for 30-40 minutes, or until the fruit is hot and bubbly.
  6. Remove from oven and allow to cool for at least 15 minutes before serving, the fruit sauce is very hot straight out of the oven. Delicious served warm with a scoop of vanilla ice cream.
NOTE:  If you do not need to be Gluten or Dairy free substitute evenly with regular flour, oats and butter.

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