Strawberry Rhubarb Crisp

Ingredients

Fruit Filling

• 3 cups (14oz/400g) strawberries, quartered
• 3 cups (14oz/400g) rhubarb, cut into 1 inch pieces
• ½ cup (4oz/115g) granulated sugar
• 1 ½ tablespoons cornstarch
• 1 teaspoon vanilla extract

Crisp Topping

• 1 cup (5oz/142g) all-purpose flour
• ½ cup (4oz/115g) sugar
• ¼ teaspoon salt
• ¾ teaspoon cinnamon
• ½ cup (4oz/115g) butter, melted
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract
• ½ cup (2 ½ oz/71g) almonds, finely chopped

Directions

Key ingredients

Cinnamon · Cornstarch · Vanilla Extract

Preheat the oven to 350°F (180°C).

1. Combine strawberries, rhubarb, sugar, cornstarch, and vanilla extract and then pour into an 8 or 9-inch baking dish.
2. To make the topping: In a bowl combine flour, sugar, salt, cinnamon, butter, vanilla extract, almond extract, and almonds and stir together until the topping resembles coarse crumbles.
3. Spread topping evenly over the strawberry rhubarb mixture and place in the oven.
4. Bake for one hour, or until the topping is golden brown and juices are bubbling.
5. Serve warm with vanilla ice cream or softly whipped cream. Store leftovers in the fridge covered for up to 3 days.