Strawberry, Blueberry, Rhubarb Crisp!
This recipe makes enough for about 6 servings. For a larger batch, see my Strawberry, Blueberry, Rhubarb Crisp – which makes 10-12 servings
Have a favorite baked fruit dessert? Mine is the crisp! Mmm…apple, cherry, blueberry, strawberry, peach! The possibilities are endless. I love this simple dessert that is a cinch to pull together.
It is amazing served slightly warm with a little scoop of vanilla ice cream…that starts to melt and mingle with the soft fruity juiciness…offset by the light tender crunch of the buttery brown sugared oatmeal topping…it just doesn’t get any better! You probably have the topping ingredients on hand right now – just pick up some yummy fruit and you are good to go!
Easy to Make!
- Cut the fruit and stir together with sugar, cornstarch and vanilla.
- Make the topping. Cut butter into flour, brown sugar and a little salt – then stir in some oats! (I sometimes use a pastry blender (in photo) or a chopper or food processor to cut the butter into the mixture.)
What if I don’t like Rhubarb?
You can easily swap out the fruits – you’ll just need 4 cups total.
Can I use Frozen Fruit?
Yes, thaw first and drain off any excess liquid. The fruit will be softer from the start and may bake faster.