Description
This delightful Strawberry Rhubarb Crisp is a perfect balance of sweet and tangy flavors, with a crunchy oat topping. It’s a classic summer dessert that is easy to make and even easier to enjoy.
Ingredients
Scale
Fruit Filling:
- 3 cups fresh strawberries, hulled and sliced
- 3 cups rhubarb, chopped
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Oat Topping:
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the fruit filling: In a large bowl, mix strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract. Pour into a greased 9-inch square baking dish.
- Make the oat topping: Combine oats, flour, brown sugar, cinnamon, and salt. Add melted butter and mix until crumbly.
- Assemble and bake: Sprinkle oat topping over the fruit mixture. Bake for 35-40 minutes until golden brown and bubbly.
- Serve: Let cool for 10 minutes before serving. Enjoy warm, optionally with vanilla ice cream.
Notes
- You can use frozen fruit if fresh is unavailable; remember to thaw and drain excess liquid before using.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 28g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
