Strawberry, Rhubarb & Apple Crisp

🍓 Ingredients

for the filling:

• 1 cup strawberries (diced);
• 1 cup rhubarb (diced);
• 2 apples (diced)
• 1/2 teaspoon cinnamon;
• 1/2 teaspoon nutmeg;
• 1 teaspoon cornstarch;
• 1/2 cup sugar;
• a pinch of salt.

for the crisp topping:

• 3/4 cup flour;
• 1/4 cup rolled oats;
• 1/4 cup coconut flakes;
• 1/2 stick butter (diced);
• 1/3 cup sugar;
• 1 teaspoon cinnamon;
• a pinch of salt.

🍎 Directions:

For the amount of the ingredients in this post feel free to use any 10 inch dish like this Lodge skillet that I used or a baking dish of a similar size.

1. Preheat your oven to 380 F and grease your baking dish.

2. Toss all of the filling ingredients together, making sure the fruit is well coated. Pour into the baking dish and set aside.

3. Combine all of the topping ingredients working the butter until large clumps start to form. Sprinkle the topping over the fruit.

4. Bake the crisp for about 45 minutes. You will notice that the topping will get golden brown and the fruit mixture will begin to bubble up.
   Let the crisp cool and serve with ice cream or a latte. Enjoy!

The images were taken with a Canon EOS 5D Mark III and a Canon EF 24-105mm - F/4 lens.

_{artwork by kookyan}