Strawberry Rhubarb Cast Iron Skillet Crisp

This round of the recipe swap is Blogger’s Choice, where I get to pick any recipe from the blog I am assigned. I have been travelling quite a bit lately and this sort of swap is a lot easier for me to make sure I fulfill my part of the swap! I can always find something great and get it made in the two weeks that I have to make the recipe. For this round I got Jenni’s blog Dough See Dough. Thanks, as always to Sarah from A Taste of Home Cooking who organizes these recipe swaps.

I have made another recipe from Jenni’s blog, the Toffee Almond Magic Cookie Bars , which were a giant hit at our household. I was really excited to explore her blog and try another recipe. I actually pinned a couple of recipes and let my husband pick. He chose this strawberry rhubarb crisp. My husband is a fan of anything made in the cast iron skillet. 

I had some rhubarb in the freezer, and used that. I found that I would have liked about double the fruit filling. It seemed like there was too much topping and not enough fruit. I’m not sure if using fresh rhubarb would have been different; it seems like the frozen rhubarb broke down quite a bit when I defrosted it. I did like this, but I would just double the fruit. That would be healthier, right? Thanks to Jenni for this recipe and Sarah for organizing the recipe swaps!

Strawberry Rhubarb Cast Iron Skillet Crisp

2 cups chopped rhubarb

2 cups strawberries, sliced

3 tablespoons sugar

2 teaspoons flour

1 cup oats

1/2 cup flour

1/2 cup nuts, chopped

1/4 cup sugar

6 tablespoons butter, melted

Preheat oven 450 degrees. Have a 9 or 10-inch cast iron skillet ready.

In a medium-sized bowl, combine the rhubarb, strawberries, 3 tablespoons sugar and 2 teaspoons flour. Spread in the cast iron skillet.

In a medium bowl, stir together the oats, 12 cup flour, nuts and ¼ cup sugar. Add the melted butter and stir until the mixture is crumbly. Sprinkle on top of the rhubarb/strawberry mixture. 

Bake for 25-30 minutes or until topping is golden brown. Cool a few minutes and then serve warm (ideally with ice cream).

Recipe from Dough See Dough