Nectar of Summer: Strawberry Rhubarb Crisp

 

We don't do nearly enough baking around here, and in the summer when fresh fruit is abundant, some baking just won't be better. Strawberry Rhubarb pies have always been a favorite of ours - that sweet yet slightly tangy flavor of the filling is just irresistible. However if you don't have a pie crust on hand and don't want to make your own, the idea of baking a pie can be daunting. By making a crisp instead, you can be united with your sweet summery filling more quickly, and truthfully, it might even taste better!

So if you love strawberry rhubarb pies but find yourself pressed for time to make a pie crust, give this recipe for strawberry rhubarb crisp a try, and feel free to thank us later!

Making the Crisp
What You'll Need

For the filling
1 lb fresh strawberries, sliced in half
1 bunch fresh rhubarb, cut into small chunks
1 cup sugar
1/4 cup flour

For the crisp
1.5 cups rolled oats
1 cup flour
1/4 cup cornmeal
1/4 cup brown sugar
2 tbsp cinnamon
1 tsp nutmeg
1 tsp salt
1 stick butter, cut into chunks

Preheat the oven to 350 degrees.

In a large mixing bowl, combine the strawberries, rhubarb, sugar, and flour. Fold everything together gently until the sugar and flour are equally spread out over the strawberries and rhubarb. Let rest in the fridge for about 20 minutes.

While the strawberries and rhubarb are resting, combine the crisp ingredients in another mixing bowl. Add the rolled oats, flour, cornmeal, brown sugar, cinnamon, nutmeg, and salt and mix together gently. Then add in the butter and using a fork, start to stir it into the dry ingredients.

Stir everything together until the butter is fairly equally distributed throughout the ingredients, and clumps of crisp have formed. You may need to use your hands to get it really nicely dispersed.

Take out a pie dish and coat the sides with butter. Then add in the strawberry rhubarb mix - it should be nice and syrupy by now. Spread the strawberry rhubarb mix equally over the pie dish.

Then, sprinkle the crisp over the top, until the entire surface of the crisp is covered.

Pop the dish into the oven and wait about 30 - 45 minutes, or until the top of the crisp is nice and, well, crispy. Once it's done, remove and let cool for about 15 minutes at least before digging in.

Enjoy!

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