Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 2 cups rhubarb, chopped
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (180°C) and grease a baking dish.
- In a bowl combine strawberries and rhubarb.
- Add sugar, cornstarch, vanilla, lemon juice, and salt. Toss until coated.
- Spread fruit mixture into the prepared baking dish.
- In another bowl mix oats, flour, brown sugar, cinnamon, and salt.
- Add melted butter and stir until crumbly.
- Sprinkle topping evenly over fruit.
- Bake for 40–45 minutes until golden and bubbling.
- Allow crisp to cool slightly before serving.
Notes
Use fresh rhubarb for the best flavor. If using frozen fruit, thaw and drain it first to prevent excess moisture. For extra crunch, add chopped pecans or almonds to the topping. The crisp can be stored in the refrigerator for up to three days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg