Strawberry Rhubarb Crisp
Strawberry Rhubarb Crisp: A comforting, seasonal dessert that's so easy to make! Bursting with fresh fruit under a crunchy crumb topping.
Servings: 12 servings
Calories: 347kcal
Ingredients
For the Strawberry Rhubarb Filling:
- 32 ounces strawberries hulled and quartered
- 2 pounds rhubarb diced
- 2 cups granulated sugar
- 1/4 cup cornstarch
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoons kosher salt
For the Crumb Topping:
- 1/2 cup unsalted butter, melted
- 1 cup all-purpose flour
- 3/4 cup light brown sugar loosely packed
- 1/3 cup old-fashioned oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- powdered sugar (optional garnish)
Instructions
To Make the Strawberry Rhubarb Filling:
- Preheat the oven to 350 degrees F.
- Place the strawberries, rhubarb, sugar, cornstarch, vanilla, and salt in a large bowl and toss together until evenly coated.
- Transfer the mixture to a 3-quart baking dish.
To Make the Crumb Topping:
- Toss the melted butter, flour, brown sugar, oats, cinnamon, and salt together until combined.
- Crumble the mixture over the filling and bake until the juices are bubbling and thickened (approx. 1 hour to 1 hour 15 minutes).*
- Dust with powdered sugar to garnish (optional).
Notes
If the topping is getting too brown before the filling is done cooking, cover it loosely with foil.
Nutrition
Calories: 347kcal | Carbohydrates: 68g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 107mg | Potassium: 375mg | Fiber: 3g | Sugar: 51g | Vitamin A: 323IU | Vitamin C: 51mg | Calcium: 95mg | Iron: 1mg