Strawberry Rhubarb Crisp
Sweet strawberries and tart rhubarb baked underneath a generous layer of buttery, crumbly, brown sugary, Biscoff topping!
Ingredients
Crisp Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ cup chopped pecans
- ⅓ cup old-fashioned whole oats
- ½ cup Biscoff cookie crumbs*
- 1 teaspoon cinnamon
- ½ cup butter, softened and sliced
Strawberry Rhubarb Filling:
- 4 cups sliced strawberries
- 3 cups sliced rhubarb (1/2 inch pieces)
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup cornstarch
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
Make the Topping:
- In a medium bowl, combine the flour, brown sugar, pecans, oats, cookie crumbs, and cinnamon. Using a fork or pastry cutter, cut the softened butter into the dry ingredients. Once halfway incorporated, use your hands to squeeze the ingredients together, until a moist crumb forms; set aside.
Make the Filling:
- Preheat the oven to 350ºF, and spray a 9-inch baking dish with nonstick cooking spray.
- Combine the strawberries and rhubarb in a large bowl.
- In a separate bowl, whisk both sugars, cornstarch, cinnamon, and salt together. Stir dry mixture into the fruit mixture. Pour the filling into the baking dish.
- Evenly crumble the crisp topping over the filling. Bake for 35-40 minutes, or until bubbly and golden brown on top.
- Allow the crisp to cool for at least 30 minutes before serving. Leftover crisp can be stored covered in the refrigerator for up to 5 days.
Notes
*The Biscoff cookie crumbs can be substituted with 1/2 cup graham cracker crumbs or whole oats.