This is my grandma Donna's rhubarb crisp recipe, which we've been using for years, but tweaked it for a strawberry-rhubarb crisp. It's especially good served warm with a scoop of vanilla ice cream. Yummy!
Ingredients
- 1 cup all-purpose flour
- 1 cup brown sugar
- 0.75 cups rolled oats
- 0.5 cups butter , melted
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Stir 1 cup flour, brown sugar, oats, and melted butter together in a medium bowl until well combined; press ½ to ¾ crust mixture into bottom of a 9-inch square baking dish.
-
3
Beat eggs and milk together in a large bowl until smooth; stir in rhubarb, strawberries, white sugar, ¼ cup flour, and allspice until sugar and flour dissolve completely. Pour filling over crust; sprinkle remaining crust mixture over top.
-
4
Bake in the preheated oven until filling is set, 45 to 60 minutes.
Nutrition Facts
Per serving
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