Strawberry Rhubarb Crisp
320kcal
Ingredients
- 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)
Method
- 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.
Nutrition
Calories 320kcal | Carbohydrates 40g | Protein 4g | Fat 16g | Saturated Fat 10g | Cholesterol 30mg | Sodium 180mg | Fiber 3g | Sugar 22g
Nutrition info is automatically calculated as an estimate — actual values may vary. Always check your ingredient labels for the most accurate results!