Description
This warm strawberry rhubarb crisp combines sweet strawberries and tangy rhubarb baked beneath a golden oat crumble topping. It’s a cozy, comforting dessert perfect served fresh from the oven with ice cream or cream.
Ingredients
Scale
- 4 cups strawberries, hulled and halved
- 3 cups rhubarb, chopped into 1/2-inch pieces
- 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
- 2/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (180°C) and grease a baking dish.
- Mix strawberries and rhubarb in a large bowl.
- Add sugar, cornstarch, lemon juice, and vanilla; combine well.
- Spread fruit mixture into prepared dish.
- Mix oats, flour, brown sugar, cinnamon, and salt in another bowl.
- Stir in melted butter until crumbly.
- Sprinkle topping evenly over fruit.
- Bake for 35–40 minutes until golden and bubbling.
- Cool slightly before serving.
Notes
Use ripe strawberries for best flavor. Frozen fruit works but may need extra cornstarch. Serve warm with ice cream or cream for a cozy dessert.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 28g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg