Irresistible Strawberry Rhubarb Crisp for Cozy Summer Nights

This Strawberry Rhubarb Crisp is a delightful dessert that combines sweet and tart flavors for a refreshing spring treat.

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Prep Time 15

Cook Time 50

Cooling Time 15

Total Time 1 20

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

6 cups Fresh Rhubarb sliced (½" slices)
2 cups Fresh Strawberries chopped (½" pieces)
1 tablespoon Lemon Juice
1 cup Granulated Sugar adjusts sweetness to taste
¼ cup Cornstarch

For the Topping

1 cup Brown Sugar packed
1 cup All-Purpose Flour
¾ cup Rolled Oats old-fashioned
1 teaspoon Cinnamon
½ teaspoon Kosher Salt
6 tablespoons Unsalted Butter softened
2 tablespoons Vegetable Oil

Equipment

9" x 13" baking dish
Mixing Bowls
Spatula
pastry cutter

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C), positioning the rack in the center.
In a large mixing bowl, combine rhubarb, strawberries, and lemon juice. Mix gently and add sugar and cornstarch.
Transfer the fruit mixture into a greased 9" x 13" baking dish evenly.
In a medium bowl, mix brown sugar, flour, oats, cinnamon, and salt. Cut in butter until large crumbs form.
Sprinkle the topping over the fruit filling evenly, leaving some fruit visible.
Bake for 45-50 minutes until filling is bubbling and topping is golden brown.
Let the crisp cool for about 15 minutes before serving warm.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 3gSugar: 20gVitamin A: 400IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Serve warm, possibly with a scoop of vanilla ice cream for an extra indulgence. Store leftovers uncovered at room temperature for up to 2 days.

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