Description
A warm and comforting strawberry rhubarb crisp made with fresh fruit and topped with a buttery oat crumble. This classic dessert combines sweet strawberries and tart rhubarb baked together until bubbling and golden.
Ingredients
Scale
- 4 cups fresh strawberries, sliced
- 2 cups rhubarb, chopped
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold butter, cubed
Instructions
- Preheat oven to 375°F (190°C).
- Grease a 9×9 inch baking dish.
- In a bowl combine strawberries, rhubarb, sugar, cornstarch, vanilla, and lemon juice.
- Pour the fruit mixture into the baking dish.
- In another bowl mix oats, flour, brown sugar, cinnamon, and salt.
- Add cold butter and mix until crumbly.
- Sprinkle the crumble topping evenly over the fruit.
- Bake for 35–40 minutes until golden and bubbling.
- Allow the crisp to cool slightly before serving.
Notes
Serve warm with vanilla ice cream or whipped cream. If using frozen fruit, increase cornstarch slightly to maintain the perfect filling texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg