Strawberry Rhubarb Crisp
Strawberry Rhubarb Crisp has a sweet-tart fruit filling topped with a golden, buttery crumble of flour, oats, and brown sugar, baked to perfection. Serve it warm with a scoop of vanilla ice cream for a dessert you will want to make every time strawberries and rhubarb are in season! It is also delicious when cold!
Servings: 12 people
Calories: 333kcal
Ingredients
Filling
- 3 cups (432 g) fresh strawberries, rinsed, sliced
- 3 cups (366 g) rhubarb, rinsed, sliced
- ½ cup (100 g) light brown sugar, packed
- 3 tablespoons all-purpose flour
Topping
- 1 ½ cups (187.5 g) all-purpose flour
- 1 cup (200 g) light brown sugar, packed
- 1 cup (90 g) old-fashioned oats
- 1 cup (2 sticks / 227 g) unsalted butter, cold, cubed
- vanilla ice cream, for serving
Instructions
- Preheat the oven to 375°F. Spray a 9x13-inch baking dish with cooking spray. Set aside.
Filling
- To a large bowl, add strawberries, rhubarb, sugar, and flour. Stir until the fruit is evenly coated. Pour into the prepared baking dish.
Topping
- In a large bowl, combine the flour, brown sugar, and oats.
- Add the cubed butter. Using your hands or a pastry cutter, mix the butter into the flour mixture until the mixture resembles coarse crumbs. Sprinkle evenly over the filling.
- Bake for 50-55 minutes, or until the topping is golden brown and the filling is bubbly.
- Once done, remove the crisp from the oven and let it cool for a few minutes before serving.
- Serve warm, with a scoop of vanilla ice cream.
Video
Nutrition
Serving: 1portion | Calories: 333kcal