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
- 3/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- In a large bowl combine strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt.
- Stir gently until the fruit is evenly coated.
- Pour the 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 the topping evenly over the fruit.
- Bake for 35–40 minutes until the top is golden and the fruit is bubbling.
- Allow the crisp to cool slightly before serving.
Notes
Use fresh or frozen fruit depending on the season. If using frozen fruit, thaw and drain slightly before baking. For extra crunch, add chopped almonds or pecans to the topping. Store leftovers covered in the refrigerator for up to 4 days and reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 32g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg