Description
A rustic and comforting Rhubarb Strawberry Crisp featuring a sweet-tart fruit filling topped with a buttery, golden oat crumble. Perfect for spring and summer desserts.
Ingredients
3 cups rhubarb, chopped into 1-inch pieces
3 cups strawberries, hulled and halved
3/4 cup granulated sugar
2 tbsp cornstarch
1 tsp vanilla extract
1 cup old-fashioned oats
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine rhubarb, strawberries, granulated sugar, cornstarch, and vanilla extract. Toss until evenly coated.
- Transfer the fruit mixture into a greased 9x9-inch baking dish and spread evenly.
- In another bowl, mix oats, flour, brown sugar, cinnamon, and salt.
- Pour melted butter over the dry ingredients and stir until crumbly.
- Sprinkle the topping evenly over the fruit filling.
- Bake for 40–45 minutes, until the topping is golden brown and the fruit is bubbling around the edges.
- Allow to cool slightly before serving.
Notes
Adjust sugar based on the sweetness of the fruit.
Add 1/2 cup chopped pecans or walnuts for extra crunch.
A pinch of nutmeg or lemon zest enhances the filling flavor.
Frozen fruit can be used; add an extra teaspoon of cornstarch if needed.
Store leftovers covered in the refrigerator for up to 3 days.
Reheat in the microwave for 30–45 seconds or in a 325°F oven for 10–15 minutes.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (based on 8 servings)
- Calories: 320 kcal
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg
