Strawberry, Blueberry, Rhubarb Crisp | epicuricloud (Tina Verrelli)
This simple dessert is a cinch to pull together. Berries and rhubarb make a juicy filling topped by the tender crunch of the buttery brown sugar oat topping!
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Ingredients
- 1 1/2 pounds (4 cups, quartered) strawberries (hulled and quartered)
- 1 pint (2-cups) blueberries
- 2 cups rhubarb (sliced 1/4")
- 2 tablespoons cornstarch
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2/3 cup butter
- 3/4 cup light brown sugar
- 1 cup flour
- 1/4 teaspoon salt
- 1 cup old fashioned oats
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