7 January, 2016
Strawberry-Rhubarb Crisp
Posted in : All, Desserts, Vegetarian on by : Jeremy
1/3 cup strawberry preserves
1/8 tsp. ground cinnamon or nutmeg
2 cups sliced fresh strawberries
2 cups sliced fresh rhubarb
3 Tbsp. all-purpose flour
1 cup quick-cooking rolled oats
4 Tbsp. cornmeal
4 Tbsp. honey
2 tsp. vanilla
Preheat oven to 375°F. In a large bowl, stir together preserves and cinnamon. Add strawberries and rhubarb; stir gently to coat. Add flour; stir gently until combined. Spoon into a 9-inch pie plate. Bake, uncovered, for 20 minutes. Meanwhile, in a small bowl, stir together rolled oats and cornmeal. Stir in honey and vanilla until combined. Sprinkle over strawberry
mixture. Bake, uncovered, about 20 minutes or until topping is golden brown and fruit is tender and bubbly.