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
- Pinch of 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 cold butter, cubed
Instructions
- Preheat oven to 350°F (180°C) and lightly grease a baking dish.
- In a large bowl combine strawberries and rhubarb.
- Add sugar, cornstarch, vanilla extract, lemon juice, and salt. Mix gently until coated.
- Spread the fruit mixture evenly into the prepared baking dish.
- In another bowl mix oats, flour, brown sugar, cinnamon, and salt.
- Add cold cubed butter and rub it into the mixture until crumbly.
- Sprinkle the crisp topping evenly over the fruit.
- Bake for 40–45 minutes until the topping is golden brown and the fruit is bubbling.
- Allow the crisp to cool for 10 minutes before serving.
Notes
Use fresh rhubarb for the best flavor. Frozen fruit can be used but may release more liquid, so increase the cornstarch slightly. For extra crunch add chopped almonds or pecans to the topping. Store leftovers in the refrigerator for up to 3 days and reheat gently 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: 28g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg