Berry Rhubarb Crisp
Published: Friday, June 8, 2018
1 c. all-purpose flour
1 c. packed brown sugar
¾ c. old-fashioned oats
½ c. butter, melted
1½ tsp. vanilla extract, divided
1 tsp. ground cinnamon
1½ c. diced fresh or frozen rhubarb
1½ c. sliced fresh strawberries
1½ c. fresh blackberries
½ c. sugar
1 Tbsp. cornstarch
½ c. water
Vanilla ice cream
In a small bowl, combine the flour, brown sugar, oats, butter, 1 tsp. vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8" square baking dish. Top with rhubarb, strawberries and blackberries.
In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture.
Bake at 350° for 25-30 minutes or until bubbly. Serve with ice cream. —9 servings.
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