This isn’t your grandmother’s recipe for Strawberry Rhubarb Crisp. The classic recipes are wonderful and are usually my go to, but when Anne Burrell promised a more grown-up version that oozed goodness I had to try. She doesn’t fail to deliver either.

The addition of balsamic vinegar and orange juice and zest is what sets this recipe apart. They really balance the strawberry and rhubarb nicely and add depth to a classic taste.

Strawberry Rhubarb Crisp

Ingredients

Filling

• 1 quart strawberries, stemmed and quartered
• 4 stalks rhubarb, cut into 1/2-inch lengths
• 1/2 cup sugar (On her show she states 1 cup of sugar)
• 1/4 cup cornstarch
• 1 orange, zested and juiced
• 2 tablespoons balsamic vinegar

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Topping

• 1 1/4 cups whole-wheat flour
• 1/2 cup rolled oats
• 1 cup brown sugar
• 1 1/4 sticks butter, cut into pea-sized pieces
• 1 teaspoon vanilla extract
• Pinch salt
• 1 to 2 tablespoons water

Preheat the oven to 350 degrees F.

Combine all of the ingredients of the filling in a large bowl and stir to be sure everything is well combined. Spoon the filling into 8 individual ramekins or 1 wide shallow baking dish.

In a food processor combine the flour, oats, and brown sugar and pulse to combine. Add the butter, vanilla, and salt and pulse pulse pulse until the mixture looks dry and crumbly. Add 1 tablespoon of water and pulse until the mixture starts to come together and look crumbly. If the mixture still seems dry add 1 more tablespoon of water and pulse to combine.

Crumble the topping over the filling. Bake in the preheated oven until the filling is hot and bubbly all the way through and the topping looks crispy and light brown, about 25 to 30 minutes.

Source: Foodnetwork, Anne Burrell