Strawberry and Rhubarb Crisp

A warm strawberry rhubarb crisp with a sweet-tart fruit filling and a buttery almond-spiced topping, baked until bubbly and golden for a comforting dessert.

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Prep Time 25

Cook Time 35

Total Time 1

Servings: 6

Course: Dessert

Cuisine: European

Calories: 351

Ingredients Method Notes

Ingredients

Crisp Ingredients

1 ¼ cups all-purpose flour
⅓ cup ground almonds
¼ cup Equal®Spoonful or 6 packets of Equal sweetner
¼ cup firmly packed brown sugar
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon salt
½ cup stick butter or margarine, melted and cooled to room temperature

Filling Ingredients

1 ¼ pounds fresh strawberries, halved or quartered if very large
1 pound fresh rhubarb, chopped
1 cup Equal® Spoonful or 24 packets of Equal sweetener
2 ½ tablespoons cornstarch
1 (1-inch piece) vanilla bean, split lengthwise, pulp scraped
Frozen yogurt, ice cream or whipped topping (optional)

Method

Crisp Directions

Combine flour, almonds, 1/4 cup Equal®, brown sugar, spices and salt in medium size bowl.
Stir in melted and cooled butter until mixture resembles coarse crumbs. Set aside.

Filling Directions

Preheat oven to 375°F.
Combine strawberries, rhurbarb, 1 cup Equal®, cornstarch and vanilla bean pulp in large bowl. Toss gently to combine all ingredients. Let stand 15 minutes.
Spoon approximately 1 cup fruit mixture into each of 6 well-sprayed 10-ounce custard cups or ramekins. Sprinkle each with 1/3 cup flour mixture.
Bake in oven for 30 to 35 minutes or until fruit is tender and topping is golden.
Serve warm garnished with frozen yogurt, ice cream or whipped topping, if desired.