Strawberry Rhubarb Crisp
The best and easiest summer dessert ever, strawberry rhubarb crisp comes together with simple, fresh ingredients and has all the bright and fruity flavors you'll love!
Servings: 9
Ingredients
For the Fruit:
- 2 cups chopped rhubarb
- 1 pound strawberries stem removed and quartered
- 1/2 cup sugar
- 1 tablespoon cornstarch
For the Crisp Topping:
- 1/2 cup packed brown sugar
- 1/2 cup flour
- 1 cup old fashioned oats
- 1/2 cup pecans chopped
- 1/2 cup salted butter melted
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 375 degrees F. Lightly spray an 8×8 or 9x9-inch square baking dish with cooking spray. Set aside.
- In a medium bowl, combine the chopped rhubarb, strawberries, sugar, and cornstarch, and stir to combine.
- In a second medium bowl, combine the sugar, flour, oats, and pecans. Stir with a fork to combine.
- Add the melted butter and vanilla, and stir until no dry powder is left.
- Stir the rhubarb mixture again, and then place it in your baking dish.
- Place the crisp topping on top of the rhubarb in the dish.
- Cook for 20 to 25 minutes, until the crisp is lightly browned and the rhubarb is bubbling around the edges.
- Let the crisp cool for 5 minutes before serving hot with ice cream or fresh whipped cream.
Notes
- If the strawberries are very large, cut them a bit smaller than quarters. The goal is to have bite-sized pieces.
Nutrition
Serving: 1 of 9 servings | Calories: 304kcal | Carbohydrates: 41g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 87mg | Potassium: 238mg | Fiber: 3g | Sugar: 26g | Vitamin A: 352IU | Vitamin C: 32mg | Calcium: 54mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
