Cast Iron Rhubarb, Strawberry and Cinnamon-Oat Crisp

Cast Iron Rhubarb, Strawberry and Cinnamon-Oat Crisp
Servings
4servings
Servings
4servings
Cast Iron Rhubarb, Strawberry and Cinnamon-Oat Crisp
Servings
4servings
Servings
4servings
Ingredients
For the Filling
For the Topping
Servings: servings
Units:
Instructions
For the Filling
  1. Combine the sugar, cornstarch and vanilla bean seeds in a bowl and mix well.
  2. Add the rhubarb and strawberries to the sugar mixture and mix well.
For the Topping
  1. Combine the flour, oats, brown sugar, cinnamon, and salt; mix well.
  2. Add the diced butter and using your hands knead the mixture until pea-sized clumps begin to form.
To Assemble
  1. Divide the filling between 4 each 5" cast iron pans that have been greased with butter.
  2. Top each with the crisp topping. Do not tamp down - leave it loose and scattered.
  3. Bake at 375°F for 25-35 minutes or until the edges are bubbling and the crisp is a rich golden brown.
  4. Remove and cool 30 minutes before serving.