Strawberry-Rhubarb Crisp
Strawberries and rhubarb pair beautifully with this crisp and crumbly oatmeal topping.
Ingredients
- 1 pound rhubarb stalks trimmed and cut into 1/2-inch pieces
- 8 ounces strawberries hulled and quartered
- 1/2 cup granulated sugar
- 4 teaspoons cornstarch
- 1 1/2 teaspoons lemon juice
- 1 1/2 teaspoons vanilla extract
- 3/4 cup all-purpose flour spooned and leveled
- 1/2 cup packed light brown sugar
- 2 1/2 tablespoons granulated sugar for topping
- 6 tablespoons unsalted butter cold and cubed
- 3/4 cup old-fashioned rolled oats
- 1/2 cup chopped pecans
- Vanilla ice cream or sweetened whipped cream for serving, optional
Instructions
- Preheat your oven to 350°F.
- In a large bowl, combine the rhubarb, strawberries, 1/2 cup granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir until the fruit is evenly coated. Transfer the mixture into an 8-inch baking dish.
- In a medium bowl, mix the all-purpose flour, brown sugar, and 2 1/2 tablespoons granulated sugar. Add the cold butter cubes. Use a pastry blender or your fingers to work the butter into the dry ingredients until the mixture turns into coarse crumbs. Then stir in the rolled oats and chopped pecans.
- Evenly sprinkle the topping over the fruit mixture in the baking dish.
- Bake in the preheated oven for 45 to 55 minutes until the topping is golden and the fruit is bubbly. Let the dessert cool for 15 minutes. Optionally, top with vanilla ice cream or whipped cream.
Nutrition
Calories: 448kcalCarbohydrates: 67gProtein: 5gFat: 19gSaturated Fat: 8gSodium: 11mgFiber: 4g
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