Strawberry Rhubarb Crisp
This tasty strawberry rhubarb crisp is sweet and tart with fresh strawberries and rhubarb, and a crumbly buttery oat topping.
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Ingredients
For fruit filling:
- 2 cups chopped fresh rhubarb
- 2 cups fresh strawberries hulled and chopped
- 1/3 cup granulated sugar
- ½ lemon juiced
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- ½ teaspoon fresh lemon zest
For crisp topping:
- ½ cup all-purpose flour
- ½ cup rolled oats
- 1/3 cup light brown sugar
- 1/2 teaspoon kosher salt
- 6 tablespoons salted butter melted
Instructions
For fruit filling:
- Preheat the oven to 350 degrees F and grease an 8x8 pan with butter or nonstick baking spray.
- In a large bowl, combine rhubarb, strawberries, sugar, lemon juice, cornstarch, vanilla extract, and lemon zest.
- Add the filling to the prepared dish.
For crisp topping:
- Combine the flour, oats, brown sugar, and kosher salt in a small bowl.
- Add the melted butter and mix to combine.
- Spread the topping overtop the fruit mixture.
- Bake for 40-45 minutes, or until the crumble is golden brown and the fruit layer is hot and bubbly.
- Allow the crisps to cool slightly before serving, about 10 minutes.
- Top with fresh whipped cream or vanilla ice cream, if desired.
Notes
Options: Cook your crisp in 4 (6-8 ounce) ramekins for 20-25 minutes.
Nutrition
Serving: 1g | Calories: 281kcal | Carbohydrates: 41g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 202mg | Fiber: 3g | Sugar: 24g
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