Description
A classic Strawberry Rhubarb Crisp with a sweet-tart fruit filling and a golden buttery oat topping, perfect for a summer dessert.
Ingredients
Scale
- 6 medium stalks rhubarb
- 2 cups strawberries, hulled and halved
- 1/2 cup sugar
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven to 350°F and prepare a baking dish
- Mix rhubarb, strawberries, and sugar in a bowl
- Transfer mixture to baking dish
- Combine flour, oats, sugars, cinnamon, and salt
- Stir in melted butter until crumbs form
- Spread topping over fruit mixture
- Bake for 35-40 minutes until golden and bubbling
- Cool for 10 minutes before serving
Notes
- Store covered at room temperature for up to 2 days
- Reheat at 250°F for 15 minutes before serving
- Serve warm with vanilla ice cream for best flavor
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28
- Sodium: 120
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 3
- Cholesterol: 30