Description
Strawberry Rhubarb Crisp is an easy, sweet-tart dessert with a buttery oat topping. Fresh strawberries and rhubarb baked to bubbly perfection make it ideal for cozy family dinners or special occasions.
Ingredients
Scale
- 3 cups strawberries, hulled and sliced
- 3 cups rhubarb, chopped
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 2 tbsp cornstarch
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- ½ cup brown sugar
- 6 tbsp unsalted butter, melted
- ½ tsp cinnamon
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Mix strawberries, rhubarb, sugar, lemon juice, and cornstarch in a bowl. Spread in greased 9×13-inch dish.
- In another bowl, combine flour, oats, brown sugar, cinnamon, and vanilla. Add melted butter and mix until crumbly. Sprinkle evenly over fruit.
- Bake 35–40 minutes until topping is golden and fruit is bubbling. Let cool 10 minutes before serving. Serve warm with ice cream or whipped cream if desired.
Notes
- Substitute sugar for coconut sugar for a lighter version
- Add nuts for extra crunch.
- Can be assembled ahead and baked within 24 hours.
- Prep Time: 15 mins
- Cook Time: 40 mins