Easy Strawberry Rhubarb Crisp
This easy Strawberry Rhubarb Crisp is the perfect summer dessert! Easier to make than pie and prepped in just minutes.
Servings: 6
Ingredients
For the Filling:
- 1/4 cup cornstarch
- 1/2 cup granulated sugar or less
- 2 tbsp brown sugar
- 3 cups sliced fresh rhubarb sliced 1/2 inch thick (2-3 stalks)
- 1 lbs strawberries hulled and quartered
- 2 tsp vanilla extract
For the Topping:
- 1 cup old-fashioned oats
- 1/2 cup brown sugar packed
- 1/2 cup unsalted butter softened
- 1/3 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9-inch square or similar sized baking dish.
- In a large bowl, combine cornstarch and sugars. Add rhubarb slices, strawberry slices, and vanilla extract. Toss to coat.
- Transfer the mixture to the baking dish.
- In a medium bowl, combine the old-fashioned oats, brown sugar, butter, flour, cinnamon, and salt.
- Mix the ingredients together until large cookie dough like crumbs form. Drop small pieces of the topping evenly over the filling until you used all the topping.
- Bake at 350°F for about 45–60 minutes, until the fruit filling is cooked and bubbling, and the topping is nicely browned. Let the crisp rest for about 10 minutes before serving. Serve warm with ice cream or whipped cream if desired.
Video
Nutrition
Calories: 419kcal | Carbohydrates: 66g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 110mg | Potassium: 372mg | Fiber: 4g | Sugar: 43g | Vitamin A: 545IU | Vitamin C: 49.3mg | Calcium: 99mg | Iron: 1.5mg