Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
5
from
41
votes
Created by:
Stefanie
Strawberry Rhubarb Crisp
Course
Dessert
Cuisine
American
Prep Time
30
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
15
minutes
minutes
8
A sweet and tangy strawberry rhubarb crisp with a buttery brown sugar and oat crisp topping.
Print
Pin
Cook Mode
Prevent your screen from going dark
8
Ingredients
Fruit Filling
▢
2
cups
strawberries, cut
▢
2
cups
rhubarb, cut
▢
1
cup
granulated sugar
▢
¼
cup
orange or lemon juice
▢
2
tablespoon
cornstarch
Crisp Topping
▢
⅔
cup
all-purpose flour
▢
⅔
cup
rolled oats
▢
⅔
cup
light brown sugar, packed
▢
½
cup
salted butter, cold and cut into pieces
▢
½
teaspoon
vanilla extract
Instructions
Wash and destem fruit. Cut into bite size pieces.
Place fruit in 9 x 13 baking dish.
Sprinkle with granulated sugar.
Combine cornstarch and juice and stir to dissolve. Pour over fruit mixture and stir to combine.
In a separate bowl, stir together oats, flour, and brown sugar.
Stir in vanilla extract.
Cut in pieces of butter using a pastry blender until topping is mixed into pea-sized pieces.
Sprinkle topping evenly over fruit mixture.
Bake at 350 degrees for 45 minutes or until fruit is bubbling and topping is evenly golden brown.
Serve with vanilla ice cream or whipped topping.
Nutrition
Calories:
360
kcal
|
Carbohydrates:
62
g
|
Protein:
3
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Cholesterol:
31
mg
|
Sodium:
109
mg
|
Potassium:
211
mg
|
Fiber:
2
g
|
Sugar:
45
g
|
Vitamin A:
386
IU
|
Vitamin C:
27
mg
|
Calcium:
56
mg
|
Iron:
1
mg
Make this recipe?
Share it with me on Instagram
@girlinspired1
and follow on
Pinterest
for more!
Email Recipe
Pin Recipe
Share Recipe