Daffodil Hill Strawberry Rhubarb Crisp

12
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"An elevated twist on the classic sweet & tangy strawberry and rhubarb combo"

Original recipe yields 12 servings
OK
  • FOR TOPPING
  • FOR FILLING

Nutritional

  • Serving Size: 1 (262.1 g)
  • Calories 1029.3
  • Total Fat - 56.6 g
  • Saturated Fat - 30.2 g
  • Cholesterol - 121.9 mg
  • Sodium - 1037.6 mg
  • Total Carbohydrate - 125 g
  • Dietary Fiber - 11.6 g
  • Sugars - 64.1 g
  • Protein - 14.6 g
  • Calcium - 87.8 mg
  • Iron - 3.8 mg
  • Vitamin C - 5.4 mg
  • Thiamin - 0.5 mg

FOR THE TOPPING


Step 1

In a stand mixer, using the paddle attachment, combine the sugar, brown sugar, butter, vanilla extract, cinnamon and salt until smooth and creamy. Add the remaining ingredients and mix until just combined.

FOR THE FILLING


Step 2

Preheat the oven to 350 degrees (325 if using a convection oven).

Step 3

In a large bowl mix all of the filling ingredients until thoroughly combined.

Step 4

To bake, fill individual square ramekins with the fruit filling. Then, top each with 1/4 cup of the topping. Bake for 15 minutes. Then, remove from the oven, top each crisp with 3 tablespoons more topping and bake an additional 15 minutes.

NOTE: Serving this desert family/country style is also an option by baking it in a baking dish, instead of ramekins. However, adjustment to the baking time would need to be increased until cooked through/topping crisped to desired results.


Tips & Variations


No special items needed.

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