Description
A sweet-tart blend of fresh strawberries and rhubarb is baked under a golden, buttery oat topping—this classic crisp is a comforting spring dessert best served warm with a scoop of vanilla ice cream.
Ingredients
Scale
- 3 cups fresh rhubarb, cut into 1/2-inch pieces
- 3 cups fresh strawberries, hulled and quartered
- 2/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup old-fashioned rolled oats
- 2/3 cup all-purpose flour
- 2/3 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat oven to 375°F (190°C). Lightly butter a 9×9-inch or similar-sized baking dish.
- In a large bowl, combine rhubarb, strawberries, granulated sugar, cornstarch, vanilla, and salt. Stir until evenly coated, then pour the mixture into the prepared baking dish.
- In a separate bowl, mix oats, flour, brown sugar, cinnamon, and salt. Add melted butter and stir until the mixture forms a crumbly topping.
- Sprinkle the topping evenly over the fruit.
- Bake for 40–45 minutes, or until the fruit is bubbling and the topping is golden brown.
- Let cool slightly before serving. Best enjoyed warm with a scoop of ice cream or a dollop of whipped cream.
Notes
- Frozen strawberries and rhubarb can be used; thaw and drain before baking.
- Top with chopped nuts for added crunch.
- Refrigerate leftovers and reheat in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 27g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg