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Strawberry-Rhubarb Crisp with Pie Crust
Strawberry-Rhubarb Crisp with Pie Crust
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Sweet strawberries and tangy rhubarb mingle in a delectable crisp with a shortcut pie crust.
Ingredients:
  • 1 (14 ounce) package double-crust pie pastry, thawed
  • 4 cups sliced fresh strawberries
  • 3 cups chopped fresh rhubarb
  • 0.66666668653488 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
Instructions:
  • Begin by preheating your oven to a toasty 375 degrees F (190 degrees C) and generously grease a 9x13-inch baking dish.
  • Create a square shape from each pie crust and assemble them to form a full bottom layer in the baking dish.
  • After 12 minutes in the preheated oven, take out the dish, keeping the oven on.
  • Combine fresh strawberries, tart rhubarb, sweet sugar, and a hint of flour in a large bowl until well mixed, then pour the delightful mixture into the crust.
  • In a separate bowl, mix together flour, brown sugar, and oats for the topping. Add butter and blend in with a pastry blender until crumbly. Sprinkle the mixture over the filling.
  • Continue baking in the oven until golden brown and crispy for 40 to 45 minutes.

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