Description
Strawberry Rhubarb Crisp is a sweet and tart baked dessert with a jammy fruit filling and a buttery oat topping that stays crisp.
Ingredients
Scale
- 6 cups fresh rhubarb, sliced
- 2 cups fresh strawberries, chopped
- 1 tablespoon lemon juice
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 cup brown sugar
- 1 cup all-purpose flour
- 3/4 cup old fashioned rolled oats
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter, softened
- 2 tablespoons vegetable oil
Instructions
- Preheat oven to 375°F and prepare a 9×13-inch baking dish
- Mix rhubarb, strawberries, and lemon juice in a large bowl
- Add sugar and stir until combined
- Sprinkle cornstarch and mix thoroughly
- Transfer filling to baking dish and spread evenly
- Combine brown sugar, flour, oats, cinnamon, salt, butter, and oil until crumbly
- Sprinkle topping over filling, leaving a small border
- Bake for 45-50 minutes until golden and bubbling
- Let rest for 15 minutes before serving
Notes
- Use old fashioned oats for best texture
- Do not skip cornstarch for proper thickening
- Allow crisp to rest before serving
- Store uncovered to keep topping crisp
- Prep Time: 35 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 219
- Sugar: 27
- Sodium: 80
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0.2
- Carbohydrates: 40
- Fiber: 2
- Protein: 2
- Cholesterol: 11