Strawberry-Rhubarb Crisp with Pie Crust

Name: Strawberry-Rhubarb Crisp with Pie Crust
Total time: 75
Yield: 14
Ingredients: 1 (14 ounce) package double-crust pie pastry, thawed; 4 cups sliced fresh strawberries; 3 cups chopped fresh rhubarb; 0.66666668653488 cup white sugar; 3 tablespoons all-purpose flour; Crust:; 2 cups all-purpose flour; 2 cups packed brown sugar; 2 cups rolled oats; 1 stick unsalted butter, cubed

Recipe by Amy and Justin from allrecipes.com

Dessert 1 Hr. 15 Mins.

Ingredients

14 servings

•

1 (14 ounce) package double-crust pie pastry, thawed
•

4 cups sliced fresh strawberries
•

3 cups chopped fresh rhubarb
•

0.66666668653488 cup white sugar
•

3 tablespoons all-purpose flour

•

Crust:
•

2 cups all-purpose flour
•

2 cups packed brown sugar
•

2 cups rolled oats
•

1 stick unsalted butter, cubed

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Cut each pie crust into a square and piece together to cover the bottom of the prepared baking dish.
Bake in the preheated oven for 12 minutes. Remove from the oven; leave oven on.
Mix strawberries, rhubarb, sugar, and flour for filling together in a large bowl; pour into the crust.
Combine flour, brown sugar, and oats for topping in another bowl. Add butter and cut in with a pastry blender until crumbly. Sprinkle over the filling.
Return to the oven and bake until crisp and lightly browned, 40 to 45 minutes.