Strawberry Rhubarb Crisp
A delicious, old fashioned Strawberry Rhubarb Crisp that's incredibly easy to make with just a few pantry staple ingredients and a few minutes of your time. Sweet and tangy, this crisp is best served with a generous scoop of good vanilla ice cream!
Prep Time20 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Dessert
Cuisine: American
Keyword: strawberry rhubarb crisp, strawberry rhubarb crisp recipe
Servings: 6
Calories: 510kcal
Filling
- 1 pound rhubarb cut into 1-inch cubes
- 1 pound strawberries hulled and quarted
- ¾ cup granulated sugar
- 1½ tablespoons cornstarch
- 1 teaspoon vanilla extract
Topping
- 1 cup all-purpose flour
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 cup rolled oats quick-cooking
- ½ cup butter unsalted (1 stick or 8 tablespoons), softened
Prep the oven. Preheat the oven to 350°F.
Make the filling. Add all the filling ingredients to a large bowl and toss well. Pour the fruit mixture into an ungreased 8x11-inch baking dish.
Make the crumble topping. To a medium size bowl add the flour, brown sugar, granulated sugar, salt and rolled oats. Toss with a spatula until well combined. Add the butter and stir using a spatula or a pastry cutter until well combined and crumbly. Sprinkle the topping over the fruit evenly.
Bake. Transfer the baking dish to the oven and bake for 1 hour, until the fruit is bubbling and the topping is golden brown.
Serve. Serve warm with vanilla ice cream.
- For the crumble topping you can use a mixer or even a food processor, simply add all the topping ingredients and pulse away until combined.
- Cover it up with plastic wrap and store leftovers in the refrigerator for up to 4 day.
- You can also freeze this in an airtight container for up to 1 month. Thaw overnight in the fridge before reheating.
- To reheat, you can either microwave it until heated through, or warm it in in the oven at 350°F in an oven safe baking dish until heated through.
Serving: 1serving | Calories: 510kcal | Carbohydrates: 87g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 207mg | Potassium: 435mg | Fiber: 5g | Sugar: 56g | Vitamin A: 559IU | Vitamin C: 51mg | Calcium: 108mg | Iron: 2mg