Strawberry Rhubarb Crisp
Bursting with the irresistible flavors of summer, this Strawberry Rhubarb Crisp is the perfect combination of sweet and tart, with tender strawberries and tangy rhubarb baked to perfection under a buttery, cinnamon-spiced oat crumble. Ready in under an hour and requiring just 15 minutes of prep, this easy dessert is a crowd-pleaser for any occasion. The crisp's rustic golden topping, made with brown sugar and cold butter, is delightfully crunchy and pairs beautifully with the bubbling fruit filling beneath. Serve it warm straight from the oven, topped with a scoop of creamy vanilla ice cream or a dollop of whipped cream, for a truly comforting and indulgent treat. Whether you're showcasing seasonal produce or looking for a classic dessert with a twist, this Strawberry Rhubarb Crisp is guaranteed to be a hit!
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Recipe Information
Ingredients
- 4 cups Strawberries
- 3 cups Rhubarb (diced)
- 1 cup Granulated sugar
- 2 tablespoons Cornstarch
- 2 teaspoons Lemon juice
- 1 cup All-purpose flour
- 1 cup Old-fashioned oats
- 1 cup Brown sugar (packed)
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, diced)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
In a large mixing bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice. Toss everything until the fruit is evenly coated. Transfer the mixture to the prepared baking dish and spread it out evenly.
In another mixing bowl, prepare the crumble topping by combining the all-purpose flour, oats, brown sugar, ground cinnamon, and salt. Mix well.
Add the cold, diced butter to the dry mixture. Use your fingers or a pastry cutter to work the butter into the mixture until it forms a crumbly texture with pea-sized pieces.
Evenly sprinkle the crumble topping over the fruit mixture in the baking dish.
Bake in the preheated oven for 35-40 minutes, or until the fruit filling is bubbling and the topping is golden brown.
Remove from the oven and let the crisp cool for about 10 minutes before serving.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
3707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.7 g | 138% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 1353 mg | 59% | |
| Total Carbohydrate | 675.4 g | 246% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 471.7 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 1024 mg | 79% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3513 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
