This strawberry rhubarb crisp features fresh fruit and a brown sugar oat crisp on top. It tastes terrific topped with vanilla ice cream!
Total Time:50 minutes
1 cup light brown sugar, packed,
1 cup old fashioned oats
½ cup all-purpose flour
2 teaspoons cinnamon, divided
½ cup unsalted butter, melted
1 cup sugar
3 tablespoons cornstarch
½ teaspoon salt
4 cups sliced rhubarb
4 cups chopped strawberries
Preheat the oven to 350 degrees Fahrenheit.
In a medium bowl, stir to combine to brown sugar, oats, four, and 1 teaspoon of cinnamon. Stir in the butter just until combined and set aside.
In a large bowl, combine the remaining cinnamon, sugar, cornstarch, and salt. Toss in the sliced rhubarb and strawberries. Pour the fruit mixture into a 9” cast-iron skillet or baking dish and top with crumbled bits of the oat mixture. Bake in the preheated oven for about 45-50 minutes or until the fruit is bubbling slightly throughout the entire skillet. Allow to cool slightly before serving with scoops of ice cream or whipped cream.