Old-Fashioned Strawberry Rhubarb Crisp
A delightful dessert that perfectly balances sweet and tart flavors with fresh strawberries and rhubarb, topped with a crumbly oat mixture.
Ingredients
For the filling
- 2 cups fresh strawberries, hulled and sliced Use ripe strawberries for best flavor.
- 2 cups rhubarb, chopped into 1-inch pieces Make sure it's fresh.
- 1 cup granulated sugar Adjust based on the tartness of the rhubarb.
- 2 tablespoons cornstarch Use to thicken the filling.
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
For the topping
- 1 cup rolled oats Can use gluten-free oats for a gluten-free option.
- 1 cup all-purpose flour Substitute with gluten-free flour for a gluten-free version.
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Mix well to coat the fruit completely and set aside.
- In another bowl, mix together the rolled oats, flour, brown sugar, and ground cinnamon. Stir in the melted butter until everything is well combined.
Assembly and Baking
- Pour the fruit filling into a greased 9×13-inch baking dish, spreading it evenly.
- Sprinkle the oat topping generously over the fruit.
- Place the dish in the preheated oven and bake for about 35-40 minutes or until the filling is bubbling and the topping is golden brown.
- Remove the crisp from the oven and allow it to cool for about 10-15 minutes before serving.
Notes
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Store leftovers in the refrigerator for up to 3 days.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 5gSodium: 120mgFiber: 3gSugar: 15g