Description
A simple baked dessert featuring a sweet and tart fruit filling topped with a crunchy oat topping.
Ingredients
Scale
- 4 cups chopped rhubarb
- 4 cups sliced fresh strawberries
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Lightly grease an 8×8 inch baking dish.
- In a large bowl, combine the chopped rhubarb, sliced strawberries, 1 cup granulated sugar, 1/4 cup flour, and 1/2 teaspoon cinnamon. Mix gently.
- Pour the fruit mixture into the prepared baking dish.
- In a separate medium bowl, combine 1 cup flour, rolled oats, brown sugar, 1/2 teaspoon cinnamon, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the crumb mixture evenly over the fruit filling.
- Bake for 40 to 45 minutes, or until the topping is golden brown and the fruit filling is bubbly.
- Let the crisp cool for at least 15 minutes before serving.
Notes
- Serve warm with vanilla ice cream or whipped cream for a richer dessert.
- You can substitute apples for some of the rhubarb if you prefer a milder tartness.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 45g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 35mg
Keywords: strawberry rhubarb crisp, baked fruit dessert, oat topping, rhubarb recipes, summer dessert