Description
Indulge in the refreshing taste of summer with this delightful Strawberry Rhubarb Crisp. This easy-to-make dessert features a sweet and tart filling of ripe strawberries and tangy rhubarb, all topped with a crunchy oat mixture. Perfect for any occasion, whether it’s a family dinner or a casual picnic, this crisp is sure to please both kids and adults alike. Serve it warm with a scoop of vanilla ice cream or enjoy it on its own—either way, it’s a delicious treat that captures the essence of seasonal fruit.
Ingredients
Scale
- 3 1/2 cups chopped rhubarb
- 3 1/2 cups hulled and chopped fresh strawberries
- 1 1/4 cup granulated sugar
- 1/4 cup flour
- 1 teaspoon vanilla extract
- juice of 1/2 lemon
- 2 cups quick cooking oats
- 2 cups all-purpose flour
- 1 1/2 cups brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon kosher salt
- 1 cup cold unsalted butter (cubed)
Instructions
- Preheat your oven to 375°F. Spray a 9×13 baking pan with baking spray.
- In a large bowl, combine the chopped rhubarb, strawberries, granulated sugar, flour, vanilla extract, and lemon juice. Toss gently to mix well.
- In another bowl, combine oats, flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Add cubed butter and mix until crumbly.
- Press half of the topping into the bottom of the prepared pan. Spread the fruit filling evenly over it and sprinkle the remaining topping on top.
- Bake for 45-50 minutes until golden brown and bubbly. Let cool for at least 15 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg