Rhubarb Strawberry Almond Crisp

A delightful twist on the classic crisp, this Rhubarb Strawberry Almond Crisp combines the tartness of rhubarb with the sweetness of strawberries and the nuttiness of almonds, all encased in a golden, buttery topping. Perfect for spring gatherings and sure to be a family favorite.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 8

Ingredients

4 cups fresh rhubarb, chopped

2 cups fresh strawberries, hulled and sliced

1 cup granulated sugar

2 tbsp cornstarch

1 tsp vanilla extract

1 cup all-purpose flour

1/2 cup rolled oats

1/2 cup sliced almonds

1/2 cup brown sugar

1/2 cup unsalted butter, melted

1/2 tsp ground cinnamon

1/4 tsp salt

Instructions

1. Preheat your oven to 375°F.

2. In a large bowl, combine rhubarb, strawberries, granulated sugar, cornstarch, and vanilla extract. Mix well and let sit for 10 minutes.

3. In another bowl, mix together the flour, oats, almonds, brown sugar, melted butter, cinnamon, and salt to form a crumbly topping.

4. Pour the fruit mixture into a 9x13 inch baking dish and evenly spread the topping over the fruit.

5. Bake for 45-50 minutes until the topping is golden brown and the fruit is bubbly.

6. Allow to cool slightly before serving warm.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F for 10-15 minutes or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.