Description
Dive into this vibrant Strawberry Rhubarb Crisp, a perfect blend of sweet strawberries and tart rhubarb topped with a buttery oat crumble. This comforting dessert is ideal for warm summer evenings or cozy fall gatherings.
Ingredients
Scale
- 4 cups sliced strawberries
- 2 cups chopped rhubarb
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 cup rolled oats
- ½ cup all‑purpose flour
- ½ cup packed brown sugar
- ½ cup unsalted butter, melted
- 1 tsp ground cinnamon
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9‑inch baking dish.
- In a bowl, combine strawberries, rhubarb, granulated sugar, brown sugar, lemon zest, and vanilla. Toss gently and set aside.
- Transfer the fruit mixture to the prepared baking dish and spread evenly.
- In a separate bowl, mix oats, flour, packed brown sugar, cinnamon, and salt. Stir in melted butter until the mixture is crumbly.
- Sprinkle the oat mixture evenly over the fruit.
- Bake for 40‑45 minutes, or until the topping is golden brown and the fruit is bubbling.
- Allow to cool for 10 minutes before serving.
Notes
For a dairy‑free version, use coconut oil instead of butter. Serve warm with vanilla ice cream or whipped cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 30 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 15 mg
Keywords: dessert, crisp, strawberry, rhubarb