Almond Strawberry Rhubarb Crisp
Ingredients
- For Topping:
- 1 cup quick cooking oats
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1-7 oz box Odense Almond Paste
- 1 stick (8 tablespoons) cold butter
- For Filling:
- 1 lb strawberries, sliced
- 2 lbs rhubarb, 1/2" diced (approx 8 cups, or 3 lbs untrimmed)
- 1 cup sugar
- 1/3 cup all purpose flour
- 1/4 teaspoon salt
Crisps are much easier to make than pies and every bit as delicious. For the quintessential spring dessert serve warm topped with vanilla ice cream.
Time
30 minutes to assemble
45 minutes to bake
Total time: 75 minutes
45 minutes to bake
Total time: 75 minutes
Yield
8 servings
Directions
- Preheat oven to 375°F. Grease baking dish.
- For Topping: Add oats, brown sugar, flour, cinnamon and salt to a large bowl. Mix well. Using large hole side of a box grater, grate Almond Paste (using large hole side of box grater) and butter into bowl. Mix with fingers until the texture of small crumbs. Set aside.
- For Filling: In a large bowl combine strawberries, rhubarb, sugar, flour and salt. Mix well and spread into baking dish. Sprinkle with topping.
- Bake for 45 minutes or until bubbling and top is golden. Loosely cover top with foil if browning too quickly. Delicious served warm or cold.