Description
This simple strawberry rhubarb crisp combines sweet strawberries and tart rhubarb with a golden buttery oat topping. It is an easy homemade dessert that is warm, comforting, and perfect served with vanilla ice cream.
Ingredients
Scale
- 3 cups strawberries, sliced
- 2 cups rhubarb, chopped
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 3/4 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 350°F (180°C) and lightly butter a baking dish.
- Mix strawberries, rhubarb, sugar, cornstarch, vanilla extract, and lemon juice in a bowl.
- Spread the fruit mixture evenly in the baking dish.
- In another bowl combine oats, flour, brown sugar, cinnamon, and salt.
- Add cold butter and mix until crumbly.
- Sprinkle the topping over the fruit mixture.
- Bake for 35–40 minutes until golden brown and bubbling.
- Let cool slightly before serving.
Notes
Serve warm with vanilla ice cream or whipped cream. You can prepare the crisp ahead of time and bake just before serving. Store leftovers in the refrigerator for up to four days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 25g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg