Rhubarb Crisp

INGREDIENTS:

  • 5 cups chopped fresh or frozen rhubarb

  • 1/3 cup maple syrup OR 1/2 cup granulated maple sugar

  • ¼ cup flour (can substitute 2 tbsp corn starch)

    TOPPING:

  • ½ cup butter 

  • 1 cup rolled oats, 

  • ¼ cup brown sugar

  • ½ cup flour

DIRECTIONS:

  1. Preheat the oven to 400 degrees. Lightly butter 8 or 9 inch square dish or 9 inch pie plate.

  2. Stir together filling ingredients and let sit while you make crumb topping.

  3. Mix topping ingredients very well with hands until clumpy and no dry flour remains at the bottom of the bowl.

  4. Pour filling into pie dish. Spread topping over fruit, pressing down slightly.

  5. Bake 40 minutes or until top is golden brown and fruit is bubbly.

Dessertscharlotte collinsrhubarb, dessertComment