Classic Rhubarb Strawberry Crisp
Ingredients
Filling
-
½
vanilla bean
vanilla bean, scraped
-
½
cup
white granulated sugar
-
1
pound
rhubarb, trimmed and cut into ¼-inch pieces
-
1
pound
strawberries, hulled and quartered
-
1
tablespoon
lemon juice
-
a pinch
salt
Crisp Topping
-
½
cup
all-purpose flour
-
6
tablespoons
unsalted butter, frozen
-
¾
cup
light brown sugar
-
½
cup
rolled oats
-
¼
teaspoon
salt
-
1
large
egg yolk
-
1
tablespoon
milk
Instructions
- Preheat the oven to 350°F and grease a baking dish with butter.
- Mix the vanilla bean with sugar in a small bowl until evenly distributed.
- Combine the vanilla sugar, sliced rhubarb, strawberries, lemon juice, and salt in the baking dish and set aside.
- In another bowl, grate the frozen butter into the flour and mix until it resembles small peas.
- Add brown sugar, rolled oats, and salt to the flour mixture and combine.
- Pour the crisp topping over the fruit filling and bake for 30 minutes.
- Mix egg yolk and milk in a small bowl and brush over the topping.
- Return to the oven and bake for an additional 15 minutes until golden brown.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
250
Total fat
10g
Total carbohydrates
40g
Total protein
3g
Sodium
150mg
Cholesterol
40mg
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