Strawberry Rhubarb Crisp with Walnut Crumb Topping

Yield:
6 servings
Level:
Easy
Ingredients
  • For Fruit:
  • 1 1/2 pounds rhubarb, leaves trimmed, stalks only, cut into 3/4-inch pieces (About. 3 cups)
  • 1 pint fresh strawberries, hulled and quartered
  • 1/2 cup sugar
  • 2 teaspoons of flour
  • 1 teaspoon of lemon zest, freshly grated
  • For Topping:
  • 1/4 cup unsalted butter, melted and cooled
  • 1/2 cup all purpose flour
  • 1/3 cup firmly packed light brown sugar
  • 1 1/2 teaspoons cinnamon
  • Pinch salt
  • 2/3 cup chopped walnuts
Directions
  • Pre heat oven to 350 degrees.

  • In a medium bowl, combine rhubarb, strawberries, sugar and lemon zest. Transfer to a buttered 8-inch baking dish.

  • For topping, combine flour, sugar, cinnamon and walnuts, pour in melted butter and toss to combine, tumble over fruit mixture. Bake until fruit is bubbling and topping is browned.

  • Serve warm with softly whipped cream or vanilla creme anglaise.


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