夜趣福利导航
Fruit filling
- 4 cups chopped rhubarb cut into about 1-inch pieces
- 4 cups
sliced fresh strawberries - 3/4 cup
granulated sugar for filling - 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Topping
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats not instant
- 1/2 cup
packed light brown sugar - 1/4 teaspoon
ground cinnamon - 1/4 teaspoon
salt - 1/2 cup cold unsalted butter cut into small cubes
Method
Preparation
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- In a large bowl, mix together the chopped rhubarb, sliced strawberries, 3/4 cup granulated sugar, cornstarch, and vanilla extract until the fruit is evenly coated.
- Pour the fruit mixture into the prepared baking dish and spread it into an even layer.
- In a separate bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and salt for the topping.
- Cut the cold butter cubes into the dry mixture using a pastry blender or your fingertips until it looks like coarse crumbs with some pea-sized pieces left.
- Sprinkle the topping evenly over the fruit filling in the baking dish without pressing it down.
Baking
- Bake for 40 to 45 minutes, or until the topping is golden brown, and the fruit filling bubbles thickly around the edges.
- Let the crisp cool on a wire rack for at least 15 minutes before serving.
夜趣福利导航
Serving: 1
Notes
Serve warm with vanilla ice cream or whipped cream. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat at 350 degrees Fahrenheit until warmed through.