Description
This Strawberry Rhubarb Crisp recipe is a delightful dessert that perfectly balances the tartness of rhubarb with the sweetness of strawberries. A crunchy oat topping crowns the tender fruit filling, creating a satisfying and comforting treat.
Ingredients
Scale
Fruit Filling:
- 3 cups fresh rhubarb, chopped
- 3 cups fresh strawberries, hulled and halved
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Oat Topping:
- 1 cup old-fashioned oats
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly butter a 9×9-inch baking dish.
- Prepare the fruit filling: In a large bowl, combine the rhubarb, strawberries, granulated sugar, cornstarch, and vanilla. Toss until the fruit is evenly coated, then spread the mixture into the prepared baking dish.
- Make the oat topping: In another bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix until the topping is crumbly. Sprinkle the topping evenly over the fruit mixture.
- Bake: Bake for 40–45 minutes, or until the fruit is bubbling and the topping is golden brown.
- Serve: Let cool slightly before serving.
Notes
- This crisp is delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- You can make it ahead of time and reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 310
- Sugar: 32 g
- Sodium: 80 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 30 mg
