Description
Indulge in the perfect balance of sweet strawberries and tart rhubarb with this delightful Strawberry Rhubarb Crisp. The combination of juicy fruits topped with a crunchy oat mixture will have your taste buds dancing with delight.
Ingredients
Scale
For the Fruit Filling:
- 3 cups fresh strawberries, hulled and sliced
- 3 cups fresh rhubarb, chopped
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
For the Oat Topping:
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C).
- Prepare the Fruit: In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract. Toss gently and pour into a greased 9×9-inch baking dish.
- Make the Oat Topping: In a separate bowl, mix oats, flour, brown sugar, cinnamon, and salt. Add melted butter and stir until crumbly.
- Assemble and Bake: Sprinkle the oat mixture over the fruit. Bake for 35-40 minutes until golden and bubbly.
- Serve: Let cool slightly before serving. Enjoy warm with ice cream or whipped cream.
Notes
- You can use frozen strawberries or rhubarb, just remember to thaw and drain them first.
- For added crunch, consider mixing chopped nuts like pecans or walnuts into the topping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 32g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
