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
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.
Ingredients
2 cups all-purpose flour
2 cups packed brown sugar
2 cups rolled oats
3 tablespoons all-purpose flour
4 cups sliced fresh strawberries
Crust:
1 (14 ounce) package double-crust pie pastry, thawed