Description
This strawberry rhubarb crisp is a classic dessert that combines the tartness of rhubarb and the sweetness of strawberries, topped with a buttery, crunchy oat topping. It’s the perfect dessert for any season, and its comforting flavors make it a family favorite.
Ingredients
Scale
- 4 cups fresh rhubarb, chopped
- 2 cups fresh strawberries, hulled and halved
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 cup old-fashioned oats
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into small cubes
Instructions
- Preheat oven to 375°F (190°C).
- Combine rhubarb, strawberries, sugar, cornstarch, and lemon juice in a large bowl. Set aside.
- In a separate bowl, mix oats, flour, brown sugar, and salt. Add butter and cut in until the mixture resembles coarse crumbs.
- Transfer fruit mixture into a greased 9×13-inch baking dish and top with the oat mixture.
- Bake for 40-45 minutes, until the topping is golden brown and the fruit filling is bubbling.
- Let cool slightly before serving.
Notes
- For a richer flavor, consider adding a pinch of cinnamon or ginger to the topping.
- Serve with vanilla ice cream or whipped cream for the ultimate treat.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 310
- Sugar: 38g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg