5Tablespoonsunsalted butter, cold and cut into ½-inch pieces
¼cuppecans
Strawberry Rhubarb Filling
½cup(100 g) granulated sugar
1Tablespooncornstarch
¼teaspooncinnamon
Pinchof salt
2teaspoonslemon zest
3cups(450 g) quartered strawberries
2cups(200 g) chopped rhubarb, about 5 large stalks
Instructions
Preheat oven to 375° F and grease a 2-quart baking dish (or 8x8-inch baking pan).
In a large bowl, whisk together the sugar, cornstarch, cinnamon, salt and lemon zest. Add the strawberries and rhubarb and stir until coated. Set aside.
In a bowl, whisk together the flour, oats, brown sugar, sugar, cinnamon and salt. Add the cubed butter and use a pastry cutter (or two forks) to combine until the mixture resembles sand. Stir in pecans if using.
Transfer fruit to prepared baking dish and spread into an evenly layer. Sprinkle streusel evenly over the top of the fruit.
Bake crisp at 375° F for 30 to 40 minutes or until juices are bubbling. Allow crisp to cool for 10 to 15 minutes before serving warm with vanilla ice cream.
Notes
Rhubarb: Be sure to remove and discard the stems and leaves from rhubarb as they are toxic to humans. Just use the red stalks.Store crisp covered in the refrigerator for up to 3 days.Freezing: Bake and let the crisp cool completely. Double wrap the entire dish in aluminum foil and store on a flat surface in the freezer for up to 1 month.Reheating: Preheat oven to 350 F. Reheat refrigerated crisps for 10 to 15 minutes. If reheating from frozen, baking time will be 20 to 30 minutes or until heated through.