Description
Old-Fashioned Strawberry Rhubarb Crisp with a sweet and tart fruit filling and buttery oat topping that stays crisp for days.
Ingredients
Scale
- 6 cups sliced fresh rhubarb
- 2 cups chopped fresh strawberries
- 1 tablespoon lemon juice
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 cup brown sugar
- 1 cup all-purpose flour
- 3/4 cup rolled oats
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter
- 2 tablespoons vegetable oil
Instructions
- Preheat oven to 375°F and position rack in center
- Mix rhubarb, strawberries, and lemon juice in a large bowl
- Add sugar and stir to combine
- Sprinkle cornstarch and mix until fully incorporated
- Transfer filling to a 9×13 baking dish and spread evenly
- Combine all topping ingredients until large crumbs form
- Sprinkle topping evenly over filling without pressing down
- Bake for 45-50 minutes until bubbly and golden brown
- Cool for 15 minutes before serving
Notes
- Store uncovered at room temperature up to 2 days for crisp topping
- Serve warm with vanilla ice cream for best flavor
- Prep Time: 35 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 219
- Sugar: 27
- Sodium: 80
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 2
- Cholesterol: 11