Description
This classic strawberry rhubarb crisp dessert combines sweet strawberries and tangy rhubarb baked beneath a golden buttery oat crumble topping. Warm, comforting, and bursting with fresh fruit flavor, it’s the perfect homemade dessert for spring and summer gatherings.
Ingredients
Scale
- 3 cups fresh strawberries, sliced
- 3 cups rhubarb, chopped
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Combine strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla in a large bowl.
- Spread fruit mixture into the baking dish.
- Mix oats, flour, brown sugar, cinnamon, and salt.
- Stir melted butter into dry ingredients until crumbly.
- Sprinkle topping evenly over fruit mixture.
- Bake 35–40 minutes until golden and bubbling.
- Let cool slightly before serving.
Notes
- Serve warm with vanilla ice cream for the best flavor.
- Let the crisp rest before serving to allow the filling to thicken.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28
- Sodium: 140
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 4
- Cholesterol: 30