Strawberry Rhubarb Crisp

…………. Strawberry Rhubarb Crisp

Ingredients

Filling

3 cups rhubarb, cut into 1/2 inch pieces (450g)

2 heaping cups strawberries, chopped (300g)

1/2 cup light brown sugar, packed (100g)

1/4 cup cornstarch (32g)

2 vanilla beans* (or 2 tsp vanilla extract)

1 tbsp freshly squeezed lemon juice (15ml)

Topping

3/4 cup all-purpose flour (90g)

1/4 cup light brown sugar, packed (100g)

1/4 tsp salt

6 tbsp butter, cold and cubed (85g)

1/2 cup pecans (chopped if preferred) (65g)

3/4 cup old-fashioned oats (67g)

…………. Instructions

Preheat oven to 350°F (175°C).

In a large bowl stir rhubarb, strawberries, brown sugar, cornstarch, vanilla*, and lemon juice to combine. Let stand until you are done with the topping.

Make the pie crust with a food processor: Place flour, sugar, salt, and butter in a food processor and pulse a few times until it resembles coarse meal. 

If you don't have a food processor, then make the pie crust with a pastry cutter or two forks instead: In this case mix together flour, sugar, and salt in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal.

Transfer the pie crust to a large mixing bowl and combine with pecans and oats. Stir to combine.

Spoon filling into an 8 or 9-inch (20-23cm) baking dish without any excess liquid. Discard any excess liquid. Sprinkle the topping on top of the fruits evenly.

Bake for 40-45 minutes until the fruits are bubbling around the edges. Let cool for about 15 minutes before serving. Serve immediately. Store leftovers in an airtight container in the refrigerator up to 2 days.