Description
This delicious strawberry rhubarb crisp features a sweet and tangy filling topped with a crunchy oat topping. Perfect for spring and summer desserts!
Ingredients
Scale
- 4 cups fresh strawberries, hulled and sliced
- 4 cups rhubarb, chopped into 1/2-inch pieces
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the strawberries, rhubarb, sugar, 1/4 cup flour, vanilla extract, and cinnamon. Mix until well combined.
- Pour the fruit mixture into a greased 9×13 inch baking dish.
- In another bowl, combine the rolled oats, 1/2 cup flour, brown sugar, melted butter, and salt. Mix until crumbly.
- Spread the oat mixture evenly over the fruit filling in the baking dish.
- Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
- Let cool for a few minutes before serving. Enjoy warm, ideally with vanilla ice cream!
Notes
- You can substitute frozen strawberries and rhubarb if fresh is not available, but the texture may be slightly different.
- For added flavor, consider adding a tablespoon of lemon juice to the fruit mixture.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 3
- Cholesterol: 30
Keywords: strawberry rhubarb crisp, best strawberry rhubarb crisp, easy dessert, summer dessert, fruit crisp recipe