Description
Indulge in the perfect blend of sweet strawberries and tart rhubarb with this delightful Strawberry Rhubarb Crisp recipe. A classic summer dessert that’s easy to make and bursting with flavor.
Ingredients
Scale
Fruit Filling:
- 3 cups fresh rhubarb (chopped)
- 3 cups fresh strawberries (hulled and halved)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Oat Topping:
- 1 cup old-fashioned oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar (packed)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (melted)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- Prepare Fruit Filling: Combine rhubarb, strawberries, sugar, cornstarch, vanilla, and lemon juice in a bowl. Spread in the baking dish.
- Make Oat Topping: Mix oats, flour, brown sugar, cinnamon, and salt. Add melted butter and stir until crumbly.
- Layer and Bake: Sprinkle oat mixture over fruit. Bake for 40–45 minutes until golden and bubbly. Cool before serving.
Notes
- Serve warm with vanilla ice cream or whipped cream.
- For frozen fruit, thaw and drain before using.
- Use certified gluten-free oats and flour for a gluten-free version.
Nutrition
- Serving Size: 1 scoop
- Calories: 320
- Sugar: 26g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
