Description
Indulge in the delightful flavors of this Strawberry Rhubarb Crisp, a classic dessert that harmoniously blends sweet strawberries with tangy rhubarb. With its jammy filling and a crunchy oat topping, this crisp is perfect for spring and summer gatherings. Serve it warm, perhaps with a scoop of vanilla ice cream, for a comforting treat that will impress your family and friends. This recipe is not only easy to prepare but also yields 16 generous servings, making it ideal for picnics, potlucks, or cozy family dinners. Enjoy each spoonful as the crispy topping adds texture to the luscious fruit underneath!
Ingredients
- 6 cups fresh rhubarb (sliced)
- 2 cups fresh strawberries (chopped)
- 1 tablespoon freshly squeezed lemon juice
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 cup packed brown sugar
- 1 cup all-purpose flour
- ¾ cup rolled oats
- 1 teaspoon cinnamon
- ½ teaspoon Morton kosher salt
- 6 tablespoons unsalted butter (softened to room temperature)
- 2 tablespoons vegetable oil
Instructions
- Preheat your oven to 375°F and ensure the rack is in the center.
- In a large bowl, combine sliced rhubarb, chopped strawberries, lemon juice, granulated sugar, and cornstarch until mixed well. Transfer this mixture into a greased 9" x 13" baking dish.
- In another bowl, mix brown sugar, flour, oats, cinnamon, salt, softened butter, and vegetable oil until crumbly. Spread this topping evenly over the fruit filling.
- Bake for 45-50 minutes until bubbly around the edges and golden brown on top.
- Allow to cool for about 15 minutes before serving warm.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 17g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg