Description
A cozy Strawberry Rhubarb Crisp with Crumble Topping made with sweet strawberries, tangy rhubarb, and a buttery golden crumble. This comforting dessert is easy to bake and perfect served warm with vanilla ice cream.
Ingredients
Scale
- 3 cups strawberries, sliced
- 2 cups rhubarb, chopped
- 120 g granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 120 g all-purpose flour
- 100 g brown sugar
- 90 g cold unsalted butter
- 1/2 teaspoon cinnamon
- Pinch of salt
- 40 g rolled oats (optional)
Instructions
- Preheat oven to 180°C (350°F).
- Mix strawberries, rhubarb, sugar, lemon juice, cornstarch, and vanilla in a bowl.
- Spread fruit mixture into a baking dish.
- Combine flour, brown sugar, cinnamon, salt, and oats in another bowl.
- Rub cold butter into flour mixture until crumbly.
- Sprinkle crumble topping evenly over the fruit.
- Bake for 35–40 minutes until golden and bubbling.
- Let cool slightly before serving.
Notes
For extra crunch, add chopped almonds or pecans to the crumble topping. Store leftovers refrigerated for up to 4 days and reheat gently before serving.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 32g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg