Strawberry-Rhubarb Crisp with Pie Crust

Rhubarb balances out the taste of sweet strawberries in this simple strawberry-rhubarb crisp recipe made easy by using store-bought pie crust.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 483 Calories

Ingredients

• 2 cups all-purpose flour
• 2 cups packed brown sugar
• 2 cups rolled oats
• ⅔ cup white sugar
• 3 tablespoons all-purpose flour
• 4 cups sliced fresh strawberries
• Crust:
• 1 (14 ounce) package double-crust pie pastry, thawed
• 3 cups chopped fresh rhubarb
• 1 stick unsalted butter, cubed

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Step 2

Cut each pie crust into a square and piece together to cover the bottom of the prepared baking dish.

Step 3

Bake in the preheated oven for 12 minutes. Remove from the oven; leave oven on.

Step 4

Mix strawberries, rhubarb, sugar, and flour for filling together in a large bowl; pour into the crust.

Step 5

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.

Step 6

Return to the oven and bake until crisp and lightly browned, 40 to 45 minutes.