Description
A cozy Strawberry Rhubarb Crisp with Oat Topping made with sweet strawberries, tangy rhubarb, and a buttery oat crumble baked until golden and bubbling. Perfect served warm with vanilla ice cream.
Ingredients
Scale
- 3 cups strawberries, sliced
- 3 cups rhubarb, chopped
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 1 cup rolled oats
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
Instructions
- Preheat oven to 180°C (350°F) and grease a baking dish.
- Combine strawberries, rhubarb, sugar, cornstarch, vanilla, lemon juice, and salt.
- Spread fruit mixture into baking dish.
- Mix oats, flour, brown sugar, cinnamon, and salt in a bowl.
- Add melted butter and stir until crumbly.
- Sprinkle oat topping evenly over fruit.
- Bake 40–45 minutes until topping is golden and fruit bubbles.
- Cool slightly before serving.
Notes
- Use ripe strawberries for best flavor.
- Frozen fruit can be used if thawed and drained.
- Add chopped almonds or pecans for extra crunch.
- Serve warm with vanilla ice cream.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg