Strawberry, Rhubarb, Apple Crisp (Breakfast or Dessert!)

         I decided that it was time to clean out the freezer from last years leftover goodies to make way for all of this year’s fresh produce. I found a bag of rhubarb and knew I wanted to make some type of crisp with it. I had a recipe for rhubarb crisp, so I decided to modify it slightly to my needs. I will link below the original recipe!

        The biggest difference is that I used 2 cups of rhubarb and 2 cups of strawberries rather than 4 cups of rhubarb. I also cut down on using some of the sugar because I wanted to be able to enjoy the natural sweetness of the fruit and eat this for breakfast. The original recipe notes how much sugar should have been in there.

Strawberry, Rhubarb, Apple Crisp

Ingredients:

• 2 cups of rhubarb, diced 

• 2 cups of strawberries, diced

• 2 apples, diced small*

• 3 tbsp cornstarch

• 2 tbsp sugar

• 1 cup oats

• ½ cup packed brown sugar

• ½ cup flour

• 1 tsp cinnamon 

• ½ cup butter, softened

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. 

2. In a large bowl, combine the rhubarb, strawberries, apples, cornstarch and sugar. Pour into the bottom of an 8x8’’ dish.

3. In a medium bowl, stir together the oats, brown sugar, flour and cinnamon. Using a fork, cut in the softened butter until a crumb-like texture is created. Layer this on top of the fruit.

4. Place in the oven and back for about 50 minutes. Enjoy!

*The original recipe suggested to remove the skin, but I found that leaving the skin on was fine!

Original link here!