Strawberry Rhubarb Crisp
This easy strawberry rhubarb crisp combines sweet strawberries and tart rhubarb under a golden, buttery oat topping. The perfect summer dessert!
Servings: 10 servings
Calories: 304kcal
Ingredients
For the Filling:
- 3 cups fresh strawberries (hulled and quartered)
- 3 cups fresh rhubarb (chopped into ½-inch pieces)
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
For the Topping:
- 1 cup old-fashioned rolled oats
- ½ cup all-purpose flour
- 1 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, melted
Instructions
- PREP: Preheat oven to 350°F. Lightly grease a 9x13 baking dish.
- FILLING: In a large bowl, combine strawberries, rhubarb, sugar, and cornstarch. Toss until the fruit is evenly coated. Pour into the prepared baking dish.
- TOPPING: In a medium bowl, combine oats, flour, brown sugar, and cinnamon. Pour in melted butter and stir until the mixture is crumbly.
- ASSEMBLE: Sprinkle topping evenly over the fruit mixture.
- BAKE: Bake for 45-50 minutes until the topping is golden brown and the filling is bubbling around the edges.
- SERVE: Let cool for at least 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream. Enjoy!
Video
Notes
- For best results, cut fruit into uniform pieces for even cooking.
- Let cool at least 15 minutes before serving to let the filling set.
- Cover and refrigerate leftovers for 3-4 days.
- Reheat individual portions in the microwave for 30-45 seconds.
- Frozen rhubarb can be used without thawing; if using frozen strawberries, thaw and drain first.
Nutrition
Calories: 304kcal | Carbohydrates: 53g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 10mg | Potassium: 241mg | Fiber: 3g | Sugar: 39g | Vitamin A: 327IU | Vitamin C: 28mg | Calcium: 67mg | Iron: 1mg
