Description
This Strawberry Rhubarb Crisp is the perfect balance of sweet and tart. Juicy strawberries and tangy rhubarb bake together under a buttery, golden oat topping for a classic, comforting dessert.
Ingredients
Scale
Ingredients
Filling
- 3 cups rhubarb, chopped
- 2 cups strawberries, sliced
- 3/4 cup sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
Crisp Topping
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 cup unsalted butter, cold and cubed
Instructions
Instructions
- Preheat oven: Set to 350°F (175°C). Grease a baking dish.
- Prepare filling: Toss rhubarb and strawberries with sugar, cornstarch, and vanilla. Spread evenly in dish.
- Make topping: Mix oats, flour, brown sugar, and cinnamon. Cut in butter until crumbly.
- Assemble: Sprinkle topping evenly over fruit mixture.
- Bake: Bake 40–45 minutes until bubbly and golden brown.
- Cool slightly: Let rest before serving.
- Serve: Enjoy warm with vanilla ice cream or whipped cream.
Notes
If strawberries are very sweet, reduce sugar slightly. Add chopped nuts to the topping for extra crunch. Frozen fruit can be used—just thaw and drain first.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Classic
Nutrition
- Serving Size: 1 portion
- Calories: 330
- Sugar: 28g
- Sodium: 130mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
Keywords: strawberry rhubarb crisp, fruit crisp, rhubarb dessert, baked fruit crumble