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Strawberry Rhubarb Crisp

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A delightful dessert featuring a balanced blend of tart rhubarb and sweet strawberries, topped with a crunchy oat crumble.

Ingredients

Scale
  • 2 cups sliced strawberries
  • 2 cups sliced rhubarb
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup butter, melted
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
  2. Combine the sliced strawberries and rhubarb with the granulated sugar, cornstarch, and vanilla. Toss until the fruit is evenly coated, then pour the mixture into the prepared dish.
  3. Stir together the rolled oats, all-purpose flour, brown sugar, melted butter, and cinnamon in a separate bowl. Use a fork or your fingers to mix until the topping becomes crumbly.
  4. Evenly sprinkle the oat mixture over the fruit so the filling is completely covered.
  5. Bake for about 45 minutes, or until the topping is golden brown and the filling is bubbling at the edges. If the top browns too quickly, tent loosely with foil for the last 10 to 15 minutes.
  6. Remove from the oven and let the crisp cool for 10 to 15 minutes before serving.

Notes

Serve warm with vanilla ice cream or yogurt. Leftovers can be stored in an airtight container for up to 4 days.

Nutrition

Find it online: https://www.simplefamilydishes.com/strawberry-rhubarb-crisp/