Strawberry Rhubarb Crisp

Mini Strawberry Rhubarb Crisps with Cinnamon Sugar Crumble

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For the filling: 


For the topping: 


  1. Preheat oven to 350ºF. 
  2. Add the strawberries, sugar, vanilla extract and cornstarch to a bowl and toss to combine. 
  3. Divide the mixture between 6 ramekins. 
  4. Add the flour, rolled oats, brown sugar, pinch of salt, ground cinnamon to a bowl and mix to combine. 
  5. Add the butter and mix with a fork until the mixture resembles coarse crumbs.
  6. Spoon the topping over the strawberry mixture. 
  7. Bake in preheated oven for 30-40 minute or until golden. 
  8. Serve warm, at room temperature or cold.

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