Description
A deliciously sweet and tangy strawberry rhubarb crisp topped with a buttery oat crumble, perfect for dessert any time of the year.
Ingredients
Scale
- 4 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, 1/4 cup flour, lemon juice, and vanilla extract. Mix well and pour into a greased 9×13 inch baking dish.
- In another bowl, combine the rolled oats, 1/2 cup flour, brown sugar, melted butter, and cinnamon. Stir until the mixture is crumbly.
- Spread the oat mixture evenly over the fruit filling in the baking dish.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the fruit is bubbling.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- Serve warm with vanilla ice cream for an extra treat.
- You can substitute other fruits like peaches or berries if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 30
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 3
- Cholesterol: 15
Keywords: strawberry rhubarb crisp, dessert, fruit crisp, summer dessert, rhubarb recipes