Strawberry Rhubarb Crisp
A warm, bubbling Strawberry Rhubarb Crisp that captures the essence of summer!
Equipment
- Mixing bowls
Ingredients
For the Fruit Filling:
- 4 cups fresh rhubarb cut into 1-inch pieces
- 4 cups fresh strawberries hulled and halved
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Zest of one lemon
For the Crisp Topping:
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- ¾ cup brown sugar packed
- ½ cup cold butter cubed
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Prepare the fruit filling: In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, vanilla extract, and lemon zest. Let sit for 15 minutes, then drain any excess liquid.
- Make the crisp topping: In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Assemble: Spread the fruit filling evenly in the prepared dish. Sprinkle the crisp topping evenly over the fruit.
- Bake: Place in the oven and bake for 40-45 minutes, until the topping is golden brown and the fruit is bubbling.
- Cool & Serve: Let it cool for at least 10 minutes before serving. Enjoy warm with ice cream or whipped cream.
Notes
- For a healthier version: Swap brown sugar for coconut sugar and use coconut oil instead of butter.
- Gluten-free option: Replace all-purpose flour with almond flour or a gluten-free flour blend.
- To prevent a runny filling: Increase cornstarch by 1 tablespoon.
- For extra crunch: Add chopped pecans or walnuts to the topping.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 55gProtein: 4gFat: 10gFiber: 5gSugar: 30g
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