January 18, 2022

Servings: 6-8
 
Cook Time: 50 Minutes
Total Time: 1 Hour 10 Minutes
FOR THE FILLING
1 pound rhubarb stalks, trimmed and sliced 1/2-inch thick
1/2 pound strawberries, hulled and quartered
1/2 cup Wood’s Vermont Maple Sugar
1-1/2 tablespoons cornstarch
1 teaspoon vanilla extract
FOR THE TOPPING
3/4 cup all-purpose flour
1/2 cup plus 2 tablespoons Wood’s Vermont Maple Sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into 1/2-inch cubes
3/4 cup old fashioned rolled oats
1/2 cup chopped pecans
INSTRUCTIONS
Preheat the oven to 350°F.
FOR THE FILLING
In a large bowl, combine the rhubarb, strawberries, Maple Sugar, cornstarch, and vanilla. Stir until the fruit is evenly coated with the sugar mixture.
Transfer the fruit mixture to a 2-quart or 8-inch baking dish (no need to butter it) and set aside while you prepare the topping.
 
 FOR THE TOPPING
In the bowl of a food processor, combine the flour, Maple Sugar, and salt. Process until well combined, about 30 seconds. Add the cold butter and pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within. Transfer to a medium bowl and stir in the oats and chopped pecans.
Spoon the topping evenly over the fruit without packing it down. Bake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown. Cool for 20 minutes before serving. Spoon into shallow bowls and serve with vanilla ice cream.
Note: If your baking dish is shallow, place it on top of a foil-lined sheet pan to catch any spills that might bubble over the edges.
Freezer-Friendly Instructions: The crisp can be frozen tightly covered for up to 3 months. Before serving, reheat it, uncovered, in a 300°F oven until heated through and crisp on top.