Strawberry Rhubarb Crisp
A simple and delicious crisp made with fresh strawberries and rhubarb!
Servings: 6 servings
Calories: 482kcal
Ingredients
Strawberry Rhubarb Filling
- 3 cups fresh strawberries sliced (about 1 pint)
- 6 large stalks rhubarb diced into ½" pieces
- ½ cup sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoon cornstarch
Crisp Topping
- 1 ¼ cups all-purpose flour
- ¾ cup old fashioned oats
- ¾ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 8 tablespoon melted butter
Instructions
- Preheat the oven to 350 degrees F.
- Spray 9x13 baking dish with baking spray.
- In a large bowl, combine the strawberries, rhubarb, sugar, vanilla, and cornstarch and stir to combine.
- Spread the filling mixture into the prepared baking dish.
- In a medium bowl, combine the flour, oats, brown sugar, cinnamon, and salt, and whisk to combine.
- Pour in the melted butter and stir with a spatula to combine, until the ingredients are well incorporated.
- Sprinkle the crisp topping on top of the filling.
- Bake in the preheated oven for 35-40 minutes, until the top is golden brown and the filling is bubbling. Let cool for 10 minutes.
- Serve topped with vanilla cream. Enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- If you don't like ice cream with your crisp, try a dollop of whipped cream instead!
Nutrition
Calories: 482kcal | Carbohydrates: 81g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 229mg | Potassium: 365mg | Fiber: 4g | Sugar: 48g | Vitamin A: 528IU | Vitamin C: 46mg | Calcium: 94mg | Iron: 2mg