Description
A delicious and easy recipe for strawberry rhubarb crisp that combines the tartness of rhubarb with the sweetness of strawberries.
Ingredients
Scale
- 2 2/3 cups strawberries (sliced)
- 3 cups rhubarb (cut into 1/2″ chunks)
- 1/3 cup light brown sugar
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 8 tablespoons butter (room temperature)
- 1/2 cup all-purpose flour
- 2/3 cup light brown sugar (packed)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup old-fashioned rolled oats
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, add the sliced strawberries and diced rhubarb. Sprinkle the brown sugar, sugar, and cornstarch over the top. Add the lemon juice and then toss to evenly coat the strawberries and rhubarb.
- Transfer the fruit mixture to a 9″ x 9″ baking dish, or a 10″ cast iron skillet.
- In the bowl of a stand mixer, add the butter, flour, brown sugar, cinnamon, salt, and oats. Mix on low speed until the mixture forms about 1/2″ chunks.
- Using your fingers, sprinkle the oat topping over the fruit mixture.
- Bake in a preheated oven for 35-45 minutes, or until the fruit is bubbling and the topping is golden brown.
- Remove from the oven and serve warm with ice cream or fresh whipped cream. Enjoy!
Notes
- This dessert is best served warm
- Feel free to substitute other fruits if desired
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg