for the filling:
4 cups frozen rhubarb
4 cups unsweetened frozen strawberries
½ cup brown sugar
2-3 teaspoons lemon juice
½ cup cornstarch
for the topping:
1 cup flour
1 cup brown sugar
1 cup oats
1 stick margarine
If you like you can also add cinnamon or nutmeg to the crumbs for interest or you may add
1/3 cup chopped hazelnuts, walnuts or pecans or sliced almonds.
oven to 350 degrees F. In a large bowl
toss fruit with sugar, lemon and cornstarch. Pour the fruit into a 9” deep dish
pie plate or quiche dish. Pack it down lightly with your fingertips. This recipe can also be prepared as
individual servings in ramekins. It will fill 8 6-8 ounce ramekins. Avoid disposable pans when making crisps
because they cannot be turned out for serving.
They will fall apart, resulting in a sodden mess.
In a bowl
stir together flour and brown sugar until no lumps remain. Add the oats and combine. Cut up the margarine and work it into the dry
ingredients using a pastry blender or your fingertips until it resembles large
crumbs. There should be no visible
margarine remaining. Crumble the mixture
evenly over the fruit, completely enclosing it.
Bake 50-60 minutes for a full size crisp or 20-30 minutes for individual
servings or until the fruit is bubbly and the crumb topping has darkened. Serves 8
be served warm or at room temperature, making them perfect all year round.