Springtime Strawberry Rhubarb Crisp
Ingredients
- 3 cups chopped rhubarb
- 2 cups sliced or quartered strawberries fresh or frozen - see note
- 3-4 tbsp cornstarch 3 if using fresh berries, 4 if using frozen
- 3/4 cup sugar more if you want it sweeter
- 1 cup rolled oats
- 1 cup brown sugar
- 1 tsp cinnamon
- 1/2 cup flour
- 1/2 cup vegan butter
Instructions
- Preheat the oven to 350'F
- Mix the cornstarch and sugar together in a large bowl. Toss in the prepared fruit. Set aside
- In a medium bowl combine the oats, brown sugar, cinnamon and flour.
- Cut in the vegan butter until the mixture resembles coarse crumbs.
- Press half of the oat mixture into the bottom of a 2qt casserole dish.
- Pour the fruit over the crust.
- Sprinkle the remaining oat mixture over the fruit and press down slightly.
- Bake for 40-50 mins if using fresh fruit. Bake for 50-65 minutes if using frozen. You want the juices to be bubbling throughout, not just at the edges, in order for the starch to thicken the liquid.
Notes
As indicated above, increase the starch you use if you're using frozen strawberries. I used 4 tbsp.
If using frozen berries, it will take longer to bake this. Be sure the crisp is bubbling throughout before removing from the oven (not just the edges) in order to "activate" the starch so the crisp isn't runny.