Strawberry Rhubarb Crisp


1 cup flour
1/2 teaspoon salt
1 cup oatmeal
1 cup sugar
1 stick (1/2 cup) butter, at room temperature
1 tablespoon molasses
4 tablespoons safflower or other neutral oil
2 1/2 cups coarsely chopped rhubarb (from about 10 small stalks)
4 cups halved strawberries (from about 1 1/2 quart containers)
3/4 cup sugar
2 tablespoons cornstarch
2 tablespoons orange juice


To make the topping, combine the flour, salt, oatmeal, and sugar, and mix with a standing or handheld mixer. Cut the butter into slices and add them, the molasses, and the oil to the dry ingredients. Mix until well combined–the topping should form big crumbs. Gather into a bowl, cover, and refrigerate up to 3 days if you’re not using the topping immediately.

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