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Strawberry Rhubarb Campari Crisp

Want to elevate your Crisp to adult level? Toss in some Campari and taste the magic yourself!

- Difficulty: Easy

Servings 6 people
Author Monica C

Ingredients

Strawberry Rhubarb Filling

  • 2.5 pounds Half and Half of cut Strawberries and Rhubarb Approximately 4-5 cups, cut in 1 inch cubes and quartered for Strawberries
  • 1/4 cup Granulated Sugar
  • 1/4 cup Campari
  • 1 tsp Orange Zest

Crumble Topping

  • 3/4 cup Brown Sugar
  • 1/2 cup All-Purpose Flour
  • 1/2 tsp Cinnamon Powder
  • 1 pinch Salt
  • 1/2 cup Rolled Oats
  • 1/2 cup Pecans
  • 6 tbsp Cold Unsalted Butter Cut into small cubes

Instructions

  1. Turn on your oven to 375 degrees F and grease your 8 x 8 pan (or worked by dividing into 4 individual sized pie trays - approximately 5 inches), with butter. Set aside.

  2. In a bowl, combine all your Strawberry Rhubarb filling components and stir until incorporated.

  3. Prepare your crumble top, by setting up your Food Processor and adding in your Flour, Brown Sugar, Butter, cinnamon and salt. Pulse for approximately 20-30 seconds, until they start to form small peas and clump together.

  4. Add in your Oats and Pecans and pulse a few more times until incorporated.

  5. Add your filling to your pan (or trays) and top with crumble. Place into the oven for approximately 40- 50 minutes until the top starts to brown and you can see the filling is bubbling up. Let it cool before serving.