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Strawberry Rhubarb Crisp

Recipe by Carla Williams


  • 1 cup fresh strawberries, sliced

  • 1 cup fresh rhubarb, chopped

  • 1/2 cup white sugar

  • 1 tablespoon all-purpose flour

  • 1 cup all-purpose flour (for crumble)

  • 3/4 cup rolled oats

  • 1/2 cup brown sugar

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, melted


  1. Preheat oven to 375°F (190°C).

  2. In a mixing bowl, combine strawberries, rhubarb, white sugar, and 1 tablespoon of flour. Stir until fruit is evenly coated. Transfer to a baking dish.

  3. In another bowl, mix together 1 cup flour, rolled oats, brown sugar, cinnamon, and salt. Pour melted butter over the mixture and stir until it resembles coarse crumbs.

  4. Sprinkle the crumble mixture evenly over the strawberry-rhubarb filling.

  5. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.

Let cool slightly before serving.

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