Description
This delicious strawberry rhubarb crisp combines sweet strawberries with tart rhubarb, topped with a buttery oat crisp. Perfect for spring and summer desserts!
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, melted
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract. Toss to coat and set aside.
- In another bowl, mix the rolled oats, flour, brown sugar, cinnamon, melted butter, and salt until crumbly.
- Pour the fruit mixture into a greased 9-inch baking dish and spread evenly.
- Sprinkle the oat mixture over the fruit layer, covering it completely.
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
- Let it cool for a few minutes before serving. Enjoy warm, with ice cream if desired!
Notes
- You can substitute frozen strawberries and rhubarb if fresh is not available; just increase the baking time slightly.
- For added flavor, you can mix in a teaspoon of lemon juice with the fruit mixture.
Keywords: strawberry rhubarb crisp, best strawberry rhubarb crisp, easy strawberry rhubarb dessert, spring dessert recipe