Description

This Strawberry Rhubarb Crisp with Crumble Topping combines sweet strawberries and tart rhubarb baked beneath a golden buttery oat crumble. The fruit becomes soft and juicy while the topping turns crisp and crunchy. This warm dessert is simple to prepare and perfect served with vanilla ice cream or whipped cream.

Ingredients

Scale

3 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 all-purpose flour
3/4 cup rolled oats
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
120 g unsalted butter, melted

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Instructions

Preheat oven to 180°C (350°F) and grease a baking dish.
In a large bowl mix strawberries, rhubarb, sugar, cornstarch, vanilla extract, and lemon juice.
Spread fruit mixture evenly in the baking dish.
In another bowl combine flour, oats, brown sugar, cinnamon, and salt.
Add melted butter and mix until crumbly.
Sprinkle crumble topping evenly over the fruit.
Bake for 35–40 minutes until the topping is golden and fruit filling bubbles.
Allow crisp to cool slightly before serving.

Notes

Serve warm with vanilla ice cream or whipped cream. Store leftovers in the refrigerator for up to 4 days and reheat gently before serving.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 310
Sugar: 28g
Sodium: 120mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 4g
Cholesterol: 30mg