Strawberry Rhubarb Crisp
Deliciously sweet and tart Strawberry Rhubarb Crisp enhanced with the addition of apple cider vinegar in the filling and cornmeal in the topping delivering intensified flavor and added crunch. Recipe can be easily halved.
hulled and halved
chopped 1” pieces
sugar - ½ cup if strawberries are sweet
apple cider vinegar
sticks unsalted butter
cold and diced
quick-cooking rolled oats
light brown sugar
Preheat oven 350 degrees.
In a large bowl, combine filling ingredients and pour into a 9x13 baking dish or 8x8 baking dish if halving recipe.
For the topping, combine the topping ingredients in a bowl. Using a fork, a pastry cutter, or your fingers, mash the butter into the flour until it is mostly incorporated.
Sprinkle the topping evenly over the fruit covering it completely. Bake in middle rack of oven for 1 hour. The top should be golden brown and the fruit should be bubbling around the edges.
Remove from oven and let rest for at least 15 minutes.
Serve with vanilla ice cream, whipped cream, or simply as is.
Strawberry Rhubarb Crisp https://www.thegeneticchef.com/strawberry-rhubarb-crisp/