Strawberry Rhubarb Crisp
The fruit filling of this crisp is both sweet from the strawberries and tangy from the rhubarb…which is the perfect match! It’s topped with a delicious buttery oat topping that’s almost like a soft oatmeal cookie. SO GOOD.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Units
Scale
Strawberry Rhubarb Filling:
- 3 cups rhubarb, cut into small pieces
- 3 cups fresh strawberries, cut up into small pieces
- 2/3 cup granulated sugar
- 2 tbsp flour or cornstarch
- 1/4 cup water or fruit juice
Oat Topping:
- 2/3 cup all purpose flour
- 2/3 cup rolled oats or quick oats
- 1/2 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 1/3 cup melted butter
Instructions
- Preheat your oven to 350 degrees F.
- In an oven proof baking dish, stir together the strawberries, rhubarb, sugar, flour and water/or juice.
- In a large bowl combine the flour, oats, sugar, cinnamon, salt and melted butter.
- Then sprinkle the buttery oat mixture on top of the fruit.
- Bake for 1 hour (the fruit mixture should be bubbling up from under the oats).
- Let rest. I think it’s best served after it has sat for about 30 minutes to an hour.
- Serve with vanilla ice cream and enjoy!
Find it online: https://aprettylifeinthesuburbs.com/strawberry-rhubarb-crisp-2/
