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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 strawberry-crumble-0611mbd106092-030.jpg
Ingredients For the fruit 8 ounces strawberries, hulled and halved (quartered if large) 8 ounces rhubarb, trimmed, cut into 1/2-inch pieces 1/2 cup raw sugar 1 tablespoon cornstarch 1/4 teaspoon coarse salt For the topping 1 cup rolled oats 1/4 cup all-purpose flour 1/4 cup unsalted butter (1/2 stick), melted 1/4 cup brown sugar 1/8 teaspoon coarse salt For the garnish Fresh basil leaves, torn if large
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 strawberry-crumble-0611mbd106092-030.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
strawberry-crumble-0611mbd106092-030.jpg
strawberry-crumble-0611mbd106092-030.jpg
Ingredients
Ingredients
8 ounces strawberries, hulled and halved (quartered if large) 8 ounces rhubarb, trimmed, cut into 1/2-inch pieces 1/2 cup raw sugar 1 tablespoon cornstarch 1/4 teaspoon coarse salt
1 cup rolled oats 1/4 cup all-purpose flour 1/4 cup unsalted butter (1/2 stick), melted 1/4 cup brown sugar 1/8 teaspoon coarse salt
Fresh basil leaves, torn if large
Directions
Preheat oven to 375 degrees. In a large bowl, combine strawberries, rhubarb, raw sugar, cornstarch, and salt. Transfer to an 8-inch baking dish.
In a medium bowl, combine oats, flour, butter, brown sugar, and salt. Stir until combined and slightly clumpy. Sprinkle over fruit.
Bake until juices are bubbling in the center and topping is golden brown, about 45 minutes. Let cool slightly. Garnish with basil.
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All Reviews for Strawberry-Rhubarb Crisp
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Strawberry-Rhubarb Crisp
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
