Description
This warm strawberry rhubarb crisp recipe features sweet strawberries and tart rhubarb baked under a golden buttery oat crumble topping. It’s a cozy fruit dessert that’s simple to prepare and perfect served warm with vanilla ice cream.
Ingredients
Scale
- 3 cups fresh strawberries, sliced
- 3 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 unsalted butter, melted
Instructions
- Preheat oven to 375°F (190°C).
- Grease a baking dish.
- In a bowl combine strawberries, rhubarb, sugar, cornstarch, vanilla, and lemon juice.
- Spread fruit mixture evenly in the baking dish.
- In another bowl mix oats, flour, brown sugar, cinnamon, and salt.
- Add melted butter and mix until crumbly.
- Sprinkle topping over the fruit.
- Bake for 35–40 minutes until golden and bubbly.
- Allow to cool slightly before serving.
Notes
Serve warm with vanilla ice cream or whipped cream. If using frozen fruit, thaw and drain excess liquid before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg