Strawberry Rhubarb Crunch

ByElina

Slices of strawberry and rhubarb are topped with a buttery, brown sugar and oat crumble then baked until golden brown and crunchy.
INGREDIENTS

1 cup all-purpose flour
1 cup brown sugar, firmly packed
3/4 cup oatmeal, uncooked
1/2 cup butter, melted
2/3 cup sugar
1 -2 teaspoon cinnamon ( China best)
2 cups diced rhubarb
2 cups diced sliced strawberries
1 cup water
2 tablespoons cornstarch
1 teaspoon vanilla extract
Directions
Preheat the oven to 350°F
In a large bowl, combine the flour, brown sugar, oatmeal, butter, sugar, and cinnamon.
Mix until crumbly then press half of the mixture into a greased 9″x13″ baking pan.
Cover with the rhubarb and strawberries.
In a small saucepan, heat the water, cornstarch, and vanilla over medium-low heat until thick and clear, stirring often. This should take about 5 minutes.
Pour over the rhubarb/strawberry layer.
Top with the remaining crumb mixture and bake for 60 minutes.

 

source:allrecipes.com

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Whether you use fresh or frozen cherries, nothing beats the smell of a freshly baked cherry cobbler wafting through the kitchen.

Cobbler topping is much less fussy than a pie crust and doesn’t require rolling the pastry, which makes it one of our go-to desserts when we’re craving a sweet treat!

which makes it one of our go-to desserts when we’re craving a sweet treat!

And unlike pie crust, the cobbler topping includes baking powder, which causes it to puff and absorb some of the sweet, flavorful fruit filling as it bakes, yum!

which causes it to puff and absorb some of the sweet, flavorful fruit filling as it bakes, yum!

But the best part is, this dish really is perfect any time of year –

it’s sweet and light enough for the warmer months, but hearty and comforting enough in the winter months,

which means we don’t need any excuse to whip it up, and neither do you!