Description
This Old-Fashioned Strawberry Rhubarb Crisp combines sweet strawberries and tart rhubarb baked under a buttery oat crumble topping. It’s a warm, comforting dessert perfect for spring and summer gatherings.
Ingredients
Scale
- 3 cups strawberries, sliced
- 3 cups rhubarb, chopped
- 3/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup cold butter, cubed
Instructions
- Preheat oven to 180°C (350°F).
- Mix strawberries, rhubarb, sugar, cornstarch, vanilla, and lemon juice.
- Spread fruit mixture into baking dish.
- Combine oats, flour, brown sugar, cinnamon, and salt.
- Rub butter into mixture until crumbly.
- Sprinkle topping over fruit.
- Bake 35–40 minutes until golden.
- Cool slightly before serving.
Notes
Taste strawberries before baking to adjust sweetness. Frozen fruit can be used but may require extra cornstarch. Serve warm with vanilla ice cream.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 28g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg