Strawberry-Rhubarb Crisp | America's Test Kitchen

Name: Strawberry-Rhubarb Crisp | America's Test Kitchen
Total time: 75 min
Ingredients: 3/4 cup (3¾ ounces/106 grams) all-purpose flour; 1/2 cup panko bread crumbs; 1/4 cup packed (1¾ ounces/50 grams) light brown sugar; 1/2 teaspoon table salt; 1/4 teaspoon ground cinnamon; 6 tablespoons unsalted butter, melted; 1 pound (454 grams) fresh rhubarb, trimmed and cut into ½-inch pieces, or frozen rhubarb, thawed and cut into ½-inch pieces (3½ cups); 12 ounces (340 grams) fresh strawberries, hulled and chopped coarse, or frozen strawberries, thawed and chopped coarse (2 cups); 1 1/4 cups packed (8¾ ounces/248 grams) light brown sugar; 2 tablespoons cornstarch; 1/8 teaspoon table salt

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Don't let spring pass by without making this easy, foolproof seasonal dessert.

Keywords

Desserts or Baked Goods
Fruits & Vegetables
Fruit Desserts
Fruit
US & Canada
Easter

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Ingredients

3/4 cup (3¾ ounces/106 grams) all-purpose flour
1/2 cup panko bread crumbs
1/4 cup packed (1¾ ounces/50 grams) light brown sugar
1/2 teaspoon table salt
1/4 teaspoon ground cinnamon
6 tablespoons unsalted butter, melted
1 pound (454 grams) fresh rhubarb, trimmed and cut into ½-inch pieces, or frozen rhubarb, thawed and cut into ½-inch pieces (3½ cups)
12 ounces (340 grams) fresh strawberries, hulled and chopped coarse, or frozen strawberries, thawed and chopped coarse (2 cups)
1 1/4 cups packed (8¾ ounces/248 grams) light brown sugar
2 tablespoons cornstarch
1/8 teaspoon table salt