Description
Indulge in the perfect blend of sweet strawberries and tart rhubarb with this delightful Strawberry Rhubarb Crisp. A crunchy oat topping crowns a bubbling fruit filling, creating a dessert that’s sure to please.
Ingredients
Scale
Fruit Filling:
- 4 cups fresh rhubarb, chopped
- 3 cups fresh strawberries, hulled and halved
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Oat Topping:
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare fruit filling: In a bowl, combine rhubarb, strawberries, granulated sugar, cornstarch, and vanilla. Spread in the baking dish.
- Make oat topping: Mix oats, flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly.
- Assemble and bake: Sprinkle topping over fruit. Bake for 40–45 minutes until bubbly and golden. Cool for 10 minutes before serving.
Notes
- Serve warm with vanilla ice cream or whipped cream.
- If using frozen fruit, thaw and drain well to avoid excess liquid.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 41 g
- Sodium: 60 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 25 mg
