Description
Strawberry rhubarb crisp with brown sugar topping is a sweet tart baked dessert with juicy fruit and a golden oat crumble, perfect for spring and summer.
Ingredients
2 to 3 rhubarb stalks (2 cups, trimmed)
3 cups strawberries (hulled and halved)
1 1/4 cups brown sugar (packed)
1 1/2 cups old-fashioned oats
1/2 cup unsalted butter (cold)
1 cup flour
2 tbsp cornstarch
1 tsp cinnamon
1 tsp vanilla extract
1/2 tsp salt
Instructions
1. Preheat oven to 375°F
2. Chop rhubarb into 1-inch pieces and halve strawberries
3. In a bowl, combine fruit with 1/2 cup brown sugar
4. Add cornstarch, cinnamon, and vanilla extract and mix well
5. Transfer mixture to a 9×13-inch baking dish
6. In another bowl, combine oats, flour, and remaining brown sugar
7. Cut in cold butter until crumbly texture forms
8. Add salt and mix evenly
9. Sprinkle topping over fruit and press lightly
10. Bake for 35 to 45 minutes until golden and bubbling
11. Cool slightly and serve warm
Notes
Add lemon juice for extra brightness
Use rolled oats for better texture
Serve warm with ice cream or whipped cream
Store leftovers in fridge up to 3 days
- Prep Time: P0DT0H30M
- Cook Time: P0DT0H40M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 35g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 3.5g
- Cholesterol: 20mg
