Description
This delicious strawberry rhubarb crisp features a perfectly sweet and tart filling topped with a buttery crumble that’s sure to please everyone.
Ingredients
Scale
- 4 cups fresh strawberries, hulled and sliced
- 4 cups rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar, divided
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the strawberries, rhubarb, 1/2 cup of granulated sugar, 1/4 cup of flour, lemon juice, and vanilla extract. Toss until the fruit is well coated. Pour the mixture into a greased 9×13 inch baking dish.
- In another bowl, mix together the oats, 1 cup of flour, brown sugar, cinnamon, and the remaining 1/2 cup of granulated sugar.
- Pour in the melted butter and stir until the mixture is crumbly.
- Evenly distribute the crumble topping over the fruit mixture in the baking dish.
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbly.
- Allow to cool slightly before serving. Enjoy warm with ice cream or whipped cream!
Notes
- You can adjust the amount of sugar based on the tartness of your rhubarb.
- For an extra layer of flavor, consider adding a pinch of nutmeg to the crumble topping.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Calories: 240
- Sugar: 15
- Sodium: 150
- Fat: 10
- Carbohydrates: 36
- Fiber: 3
- Protein: 3
- Cholesterol: 25
Keywords: easy strawberry rhubarb crisp, best crumble topping, strawberry rhubarb dessert, summer dessert, fruit crisp recipe