Description
This Strawberry Rhubarb Crisp combines the tartness of rhubarb with the sweetness of strawberries, topped with a buttery, oat crumble that bakes to golden perfection. Serve warm with a scoop of vanilla ice cream or whipped cream for a delightful dessert!
Ingredients
Scale
- 3 cups chopped rhubarb
- 3 cups sliced strawberries
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1 cup old-fashioned oats
- 1/2 cup butter, melted
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine rhubarb, strawberries, granulated sugar, and cornstarch. Spread the mixture into a 9×13-inch baking dish.
- In a separate bowl, mix together flour, brown sugar, oats, and melted butter. Crumble the mixture over the fruit mixture.
- Bake in the preheated oven for 45 minutes, or until the topping is golden brown.
- Serve warm with ice cream or whipped cream.
Notes
- Feel free to use frozen rhubarb and strawberries if fresh ones are unavailable.
- For extra flavor, you can add a teaspoon of vanilla extract or a pinch of cinnamon to the fruit filling.
- If you prefer a thicker filling, add a bit more cornstarch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes