Strawberry-Rhubarb Crisp with Pie Crust
Ingredients
- 1 (14 ounce) package double-crust pie pastry, thawed
- 4 cups sliced fresh strawberries
- 3 cups chopped fresh rhubarb
- ⅔ 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
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Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Cut each pie crust into a square and piece together to cover the bottom of the prepared baking dish.
- Bake in the preheated oven for 12 minutes. Remove from the oven; leave oven on.
- Mix strawberries, rhubarb, sugar, and flour for filling together in a large bowl; pour into the crust.
- 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.
- Return to the oven and bake until crisp and lightly browned, 40 to 45 minutes.
Source
Original recipe: View Original