Flourless Strawberry-Rhubarb Crisp

Wow, time flies!  I apologize for it being so long since I wrote but, by the time I realized a couple weeks had passed!  But now that summer is quickly approaching, I have been finding new recipes to share with all of you.

This strawberry-rhubarb crisp was actually created on accident.  One day when trying to make a fruit cobbler I realized there was absolutely no flour in the house.  So, instead of running to the store I decided on trying to make up my own recipe for cobbler, but it turned into more of a crisp.  The good news is that you can use any kind of fruit that you have on hand or that you are in the mood for, I just happened to use strawberries and rhubarb.  This is the perfect summer dessert especially on those days that can be a scorcher.  It's not too heavy, is sweet, and pairs excellent with vanilla ice cream! 

Flourless Strawberry-Rhubarb Crisp

a LindsayRoseDessert Original 

Filling: 

2 cups strawberries, halved

1 1/2 cups rhubarb

1/2 cup sugar

1 tablespoon cornstarch

Crust:

2 cups oats

1 tsp vanilla

1/4 cup brown sugar

6 tablespoon softened butter, not melted

Preheat oven to 350 degrees.  Spray a pie pan or 8x8 square pan with nonstick cooking spray.

In a bowl, combine strawberries, rhubarb, sugar, and cornstarch.  Let sit until fruit is macerated and sugar is dissolved.

In a separate bowl, combine oats, vanilla, and brown sugar.  Cut butter into the oat mixture until crumbly.

Pour fruit mixture into prepared pan.  Sprinkle oat mixture on top of fruit.  Bake until juices from fruit start to bubble and oats become golden brown. 

Let cool and serve with whipped cream or vanilla ice cream:)