Description
A classic strawberry rhubarb crisp with a buttery oat topping and a perfectly balanced tart-sweet filling.
Ingredients
Scale
- 4 cups fresh rhubarb, chopped
- 4 cups fresh strawberries, sliced
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup packed brown sugar
- 1/2 tsp cinnamon
- 1/2 cup unsalted butter, cold and cubed
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix rhubarb, strawberries, granulated sugar, cornstarch, and vanilla.
- Transfer the filling to a 9×13-inch baking dish.
- In another bowl, combine flour, oats, brown sugar, and cinnamon.
- Cut in the butter until the mixture resembles coarse crumbs.
- Sprinkle the topping evenly over the filling.
- Bake for 35-40 minutes until golden and bubbly.
- Let cool slightly before serving.
Notes
- For extra crunch, add chopped nuts to the topping.
- Serve warm with vanilla ice cream.
- The filling thickens as it cools.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 15mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg
Keywords: strawberry rhubarb crisp, summer dessert, fruit crisp, easy dessert