STRAWBERRY-RHUBARB CRISP WITH PIE CRUST

Strawberry-Rhubarb Crisp with Pie Crust image

Super easy strawberry rhubarb crisp recipe for fresh strawberries and fresh rhubarb.

Provided by Amy and Justin

Time 1h15m

Yield 14

Number Of Ingredients 10

Ingredients

1 (14 ounce) package double-crust pie pastry, thawed
4 cups sliced fresh strawberries
3 cups chopped fresh rhubarb
⅔ cup white sugar
3 tablespoons all-purpose flour
Crust:
2 cups all-purpose flour
2 cups packed brown sugar
2 cups rolled oats
1 stick unsalted butter, cubed

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Cut each pie crust into a square and piece together to cover the bottom of the prepared baking dish.
Bake in the preheated oven for 12 minutes. Remove from the oven; leave oven on.
Mix strawberries, rhubarb, sugar, and flour for filling together in a large bowl; pour into the crust.
Combine flour, brown sugar, and oats for topping in another bowl. Add butter and cut in with a pastry blender until crumbly. Sprinkle over the filling.
Return to the oven and bake until crisp and lightly browned, 40 to 45 minutes.

Nutrition Facts : Calories 482.9 calories, Carbohydrate 79.9 g, Cholesterol 17.4 mg, Fat 16.4 g, Fiber 4.1 g, Protein 5.8 g, SaturatedFat 6.5 g, Sodium 148.9 mg, Sugar 42.8 g