Description
A delightful dessert combining sweet strawberries and tart rhubarb, topped with a crunchy oat and brown sugar topping.
Ingredients
Scale
- 4 cups strawberries, hulled and halved
- 3 cups rhubarb, sliced into 1/2-inch pieces
- 3/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract (optional)
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup cold butter, cubed (or vegan butter)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9-inch baking dish lightly with butter.
- Toss strawberries and rhubarb with granulated sugar, cornstarch, lemon juice, and vanilla in a bowl until coated and juicy.
- Mix rolled oats, flour, brown sugar, cinnamon, and salt in a separate bowl.
- Add cold cubed butter to the dry topping and cut it in with a pastry cutter or fork until you get pea-sized crumbs.
- Pour the fruit mixture into the baking dish and spread evenly.
- Scatter the topping evenly over the fruit, pressing lightly in a few spots so crumbs stick.
- Place the baking dish on a sheet pan and bake for 35–45 minutes, or until the topping looks golden brown and the fruit mixture bubbles at the edges.
- Let the crisp cool for at least 10 minutes before serving.
Notes
Serve warm with ice cream or Greek yogurt for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg