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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This is really a wonderful rhubarb crisp recipe and you can use strawberries or peaches. Serve with vanilla ice cream or whip cream - this dessert everyone will love! I use vegan butter to make this dessert vegan, and it turns out just as good. Enjoy! Ingredients:
1 lb strawberries or 1 lb peach, chopped |
3/4 lb rhubarb, chopped |
2/3 cup sugar |
2 1/2 tablespoons tapioca or 2 1/2 tablespoons cornstarch |
3/4 cup all-purpose flour |
3 tablespoons brown sugar |
2 tablespoons reg. sugar |
1/4 teaspoon cinnamon |
1 pinch salt |
6 tablespoons butter |
1/3 cup oats |
1/2 cup walnuts, chopped |
Directions:
1. Preheat oven to 375.
2. Place the filling ingredients in a bowl, stir, and let sit while you are working on the topping.
3. With a mixer, mix all the dry toppings (including the oats and nuts) ingredients until well combined. Add the butter in 1 tablespoon increments until a crumble topping starts to form.
4. Place the fruit filling into a non-metal pan like a ceramic or glass pie pan. Place the crumble topping on top and bake at 375 for 45-55 minutes. Place a cookie sheet below the pie pan because sometimes the fruit filling bubbles over.
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