Ingredients

The following ingredients have 7 Servings
  • 2 cups sliced strawberries ((230 grams))
  • 2 cups sliced rhubarb ((250 grams))
  • 1 cup raspberries ((170 grams))
  • ¾ cup granulated sugar ((150 grams))
  • 1 tablespoon cornstarch
  • Zest of 1 orange
  • ¾ cup all-purpose flour ((90 grams))
  • ½ cup old-fashioned rolled oats ((50 grams))
  • ⅓ cup light or dark brown sugar ((70 grams))
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 6 tablespoons cold unsalted butter (, cubed (85 grams))
  • Vanilla ice cream or whipped cream (, for serving (optional))

Instruction

  • Preheat oven to 350°F. Grease a medium sized baking dish with butter or nonstick spray.
  • Toss the fruit with the sugar, cornstarch and orange zest. Dump into the prepared dish.
  • In a medium bowl, combine the flour, oats, sugar, cinnamon and ginger. .
  • Cut the butter into the dry ingredients with a pastry blender, large fork, or even your fingers until the mixture is crumbly, but comes together when pinched with your fingers. Scatter over the top of the fruit
  • Bake until crisp topping is golden brown and fruit is bubbling, about 30-35 minutes.
  • Let cool slightly, then serve warm with whipped cream or ice cream, if desired.