Description
This delightful strawberry rhubarb crisp combines sweet strawberries and tart rhubarb, topped with a buttery oat crumble. Perfectly warm and comforting, it’s ready in just 45 minutes!
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, and vanilla extract. Mix well and pour into a greased 9×9 inch baking dish.
- In another bowl, mix together the rolled oats, flour, brown sugar, melted butter, cinnamon, and salt until crumbly.
- Sprinkle the oat mixture evenly over the fruit filling in the baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the fruit is bubbly.
- Allow to cool slightly before serving. Enjoy warm with vanilla ice cream or whipped cream!
Notes
- Feel free to adjust the sugar level based on your sweetness preference.
- You can substitute the rhubarb with more strawberries if you prefer a sweeter dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 30
- Sodium: 100
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 3
- Cholesterol: 15
Keywords: easy strawberry rhubarb crisp, quick dessert, strawberry rhubarb recipe, rhubarb crisp, simple crisp recipe, summer dessert, easy baking recipes