Description
This Homemade Strawberry Rhubarb Crisp combines sweet strawberries and tangy rhubarb with a buttery oat crumble topping. The fruit becomes juicy and bubbling while the topping turns golden and crisp, creating the perfect comforting dessert.
Ingredients
Scale
- 3 cups strawberries, sliced
- 2 cups rhubarb, chopped
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 3/4 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).
- Combine strawberries and rhubarb in a bowl.
- Add sugar, cornstarch, lemon juice, vanilla, and salt.
- Transfer fruit mixture to a baking dish.
- Mix oats, flour, brown sugar, cinnamon, and salt.
- Stir in melted butter until crumbly.
- Sprinkle topping evenly over fruit.
- Bake 35–40 minutes until golden and bubbling.
- Let cool slightly before serving.
Notes
For extra crunch add chopped almonds or pecans to the topping. If using frozen fruit, add an extra tablespoon of cornstarch to thicken the filling.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 28g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg