Strawberry-Rhubarb Crisp with Pie Crust
Description
Rhubarb balances out the taste of sweet strawberries in this simple strawberry-rhubarb crisp recipe made easy by using store-bought pie crust.
Ingredients
•
1 (14 ounce) package double-crust pie pastry, thawed
•
4 cups sliced fresh strawberries
•
3 cups chopped fresh rhubarb
•
2/3 cup white sugar
•
3 tablespoons all-purpose flour
•
Crust:
•
2 cups all-purpose flour
•
2 cups packed brown sugar
•
2 cups rolled oats
•
1 stick unsalted butter, cubed
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2
Cut each pie crust into a square and piece together to cover the bottom of the prepared baking dish.
3
Bake in the preheated oven for 12 minutes. Remove from the oven; leave oven on.
4
Mix strawberries, rhubarb, sugar, and flour for filling together in a large bowl; pour into the crust.
5
Combine flour, brown sugar, and oats for topping in another bowl. Add butter and cut in with a pastry blender until crumbly. Sprinkle over the filling.
6
Return to the oven and bake until crisp and lightly browned, 40 to 45 minutes.