Strawberry Rhubarb Oatmeal Crisp
I'm a sucker for cobblers and crisps - homey, comforting desserts that remind me of growing up. My mother often made these types of desserts for our family, although this crisp puts a spin on the traditional version with pepper added to the fruit. You can also add fresh mint or candied ginger. Once you have the basic recipe down, let your imagination run wild.
Ingredients
3 cups rhubarb cut into 1/2-inch pieces
2 cups fresh strawberries, stemmed and halved
3/4 cup sugar
1 tbsp freshly squeezed orange juice
1 tbsp cornstarch
1 tsp vanilla extract
1/4 tsp freshly ground pepper
Topping:
1 1/2 cups old-fashioned rolled oats
1 cup all-purpose flour
1 cup packed golden brown sugar
1 cup unsalted butter, cold, cut into cubes
Directions
Preheat the oven to 350°F.
In a large bowl, mix together the rhubarb, strawberries, sugar, orange juice, cornstarch, vanilla and pepper. Pour into a 10-inch baking dish with high sides.
Topping: In a bowl, combine the oats, flour and brown sugar. With your fingertips, work the butter into the mixture until texture is moist and mealy. Sprinkle on top of the fruit.
Bake until the fruit is bubbling and the topping is golden brown, 40 to 45 minutes.