Strawberry Rhubarb Crisp
This strawberry rhubarb crisp is packed full of sweet strawberries and fresh tart rhubarb. It's perfect for dessert but even better for breakfast.
Ingredients
For topping:
- 1/2 cup old-fashioned oats
- 1/2 cup all purpose flour
- 1/2 cup golden brown sugar
- 1/3 cup sliced almonds
- 1/4 teaspoon nutmeg
- Generous pinch of salt
- 6 tablespoons unsalted butter - chilled cut into 1/2 inch cubes
For filling:
- 5 cups fresh rhubarb - 1/2 inch thick slices
- 2 cups strawberries - halved
- 3/4 cup sugar
- 1/3 cup orange juice
- 2 tablespoons all purpose flour
- 1 1/2 teaspoons grated orange peel
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
Instructions
For topping:
- Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until moist clumps form.
For filling:
- Preheat oven to 375°F. Butter six 1 1/4-cup custard cups. Combine all ingredients except whipped cream in large bowl; stir to blend. Let stand until juices form, about 15 minutes.
- Divide rhubarb mixture among prepared custard cups. Sprinkle topping evenly over mixture in each. Bake until topping is golden brown and crisp and filling is bubbling thickly around edges, about 45 minutes. Serve warm with sweetened whipped cream.