Description
A delightful Strawberry Rhubarb Crisp recipe that combines the tartness of rhubarb with the sweetness of strawberries, topped with a crispy oat topping.
Ingredients
Scale
For the Filling:
- 3 cups fresh strawberries (stemmed and quartered)
- 3 cups frozen rhubarb (thawed and cut into 1/2-inch pieces)
- 1/3 cup granulated sugar (adjust to taste)
- 3–4 tablespoons cornstarch
For the Topping:
- 1 ½ cups old-fashioned oats
- 1 cup all-purpose flour
- 1 cup brown sugar (packed)
- 1/2 cup cold butter (cut into pea-sized pieces)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350 degrees F.
- Prepare the filling: Combine strawberries, rhubarb, sugar, and cornstarch. Spoon into a baking dish.
- Make the topping: Combine flour, oats, and brown sugar. Cut in butter and vanilla until crumbly.
- Add topping: Crumble topping over the filling.
- Bake: Bake until hot and bubbly with a golden-brown topping, about 45-50 minutes.
Notes
- You can serve this warm with a scoop of vanilla ice cream.
- Feel free to adjust the sugar in the filling based on the sweetness of your strawberries.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg
Keywords: Strawberry Rhubarb Crisp, Fruit Crisp Recipe, Dessert, Oat Topping
