Description
This delightful Strawberry Rhubarb Crisp features a perfect blend of sweet strawberries and tart rhubarb, topped with a buttery, crumbly crisp that is sure to please.
Ingredients
Scale
- 4 cups fresh strawberries, hulled and halved
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup cold butter, cubed
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine strawberries, rhubarb, granulated sugar, 1/4 cup flour, and vanilla extract. Toss to coat the fruit evenly.
- Transfer the fruit mixture to a greased 9×13 inch baking dish.
- In another bowl, combine rolled oats, 1 cup flour, brown sugar, and cinnamon. Add cubed butter and mix until crumbly.
- Sprinkle the oat mixture evenly over the fruit.
- Bake for 45-50 minutes, or until the topping is golden brown and the fruit is bubbly.
- Let cool for a few minutes before serving. Enjoy warm with ice cream or whipped cream!
Notes
- For best results, use fresh rhubarb and strawberries.
- You can substitute frozen fruit, but be sure to thaw and drain excess moisture.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 3
- Protein: 3
- Cholesterol: 30
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