Strawberry Rhubarb Crisp
Strawberry Rhubarb Crisp combines fresh sweetened strawberries and rhubarb with a delicous oatmeal topping. It's the perfect easy summer dessert recipe!
Servings 6 servings
- 4 cups strawberries fresh, stem removed, halved or quartered
- 2 cups rhubarb fresh, chopped into small pieces
- ½ cup sugar
- 2 Tablespoons corn starch
- 1 teaspoon vanilla
- 2 Tablespoons lemon juice from about half a lemon
- 1 cup rolled oats
- ⅓ cup all purpose flour
- ⅓ cup brown sugar
- ½ cup unsalted butter softened
Preheat oven to 350 degrees F.
Place strawberries and rhubarb in a large bowl. Add sugar, corn starch, vanilla and lemon juice; stir to combine. Transfer to an 8x8 or 9x9 baking dish.
Mix oats, flour, and brown sugar together in a small bowl. Add butter and mix to combine until mixture is crumbly. Spread over fruit mixture.
Bake in preheated oven for 1 hour, until fruit mixture is thick and the topping is golden brown.
Serve warm with a scoop of vanilla ice cream.
Calories: 375kcal | Carbohydrates: 55g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 10mg | Potassium: 337mg | Fiber: 4g | Sugar: 34g | Vitamin A: 525IU | Vitamin C: 61.6mg | Calcium: 72mg | Iron: 1.5mg