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Delicious Strawberry Rhubarb Crisp dessert with a crumbly topping

Strawberry Rhubarb Crisp

This delightful strawberry rhubarb crisp combines tart rhubarb and sweet strawberries under a golden, crunchy oat topping, making it a perfect dessert for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the fruit filling
  • 2 cups sliced strawberries (hulled) Use fresh strawberries for best flavor.
  • 2 cups sliced rhubarb (trimmed and cut into 1/2-inch pieces) Ensure rhubarb is trimmed properly.
  • 1 cup granulated sugar Adjust if strawberries are very sweet.
  • 1 tablespoon cornstarch Arrowroot can be substituted for a clearer filling.
  • 1 teaspoon vanilla extract Adds flavor to the filling.
For the topping
  • 1 cup rolled oats Quick oats can be used, but rolled oats provide better texture.
  • 1 cup all-purpose flour Gluten-free flour can be swapped 1:1.
  • 1/2 cup brown sugar, packed
  • 1/2 cup butter, melted For chunkier topping, use cold butter cut into small cubes.
  • 1/2 teaspoon cinnamon Adds warmth and spice.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish.
  2. In a large bowl, combine the sliced strawberries and rhubarb with the granulated sugar, cornstarch, and vanilla. Toss gently and let it sit for 5 minutes.
  3. In a separate bowl, stir together the rolled oats, flour, brown sugar, melted butter, and cinnamon until crumbly.
Assembly and Baking
  1. Pour the fruit mixture into the prepared baking dish.
  2. Scatter the oat mixture evenly over the fruit, pressing lightly to make contact.
  3. Bake for about 45 minutes, until the topping is golden brown and the filling is bubbling. If browning too quickly, tent loosely with foil.
  4. Remove from the oven and let cool for 10 to 15 minutes before serving.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 58gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 80mgFiber: 2gSugar: 30g

Notes

Serve warm with vanilla ice cream, whipped cream, or yogurt. For storage, refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven as needed. Freeze for up to 3 months for longer storage.

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