Description
Indulge in this Strawberry Rhubarb Crisp, a perfect blend of sweet strawberries and tangy rhubarb topped with a golden, crunchy oat topping. A delightful dessert for any occasion!
Ingredients
Scale
- 4 cups fresh strawberries, sliced
- 2 cups rhubarb stalks, chopped
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine strawberries, rhubarb, granulated sugar, and flour. Let sit for 10 minutes to develop juices.
- In another bowl, mix rolled oats, flour, brown sugar, cinnamon, and melted butter until crumbly.
- Spread the fruit mixture in the baking dish and top with the oat mixture.
- Bake for 35-40 minutes until bubbly and golden brown.
- Cool slightly before serving; enjoy warm with vanilla ice cream.
Notes
- Substitute rhubarb with apples or peaches if desired; adjust sweetness accordingly.
- For gluten-free options, use almond or gluten-free flour blends.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (100g)
- Calories: 210
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 15mg