Description
A classic dessert perfect for spring, this Strawberry Rhubarb Crisp combines the tartness of rhubarb with the sweetness of strawberries, topped with a buttery, oat crumble. Serve it warm with ice cream or whipped cream for an irresistible treat!
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 the 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 the flour, brown sugar, oats, and melted butter. Crumble the oat mixture evenly over the fruit.
- Bake in the preheated oven for 45 minutes, or until the topping is golden brown and the fruit is bubbling.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- You can substitute the strawberries with other berries like raspberries or blueberries.
- For an extra touch, sprinkle some cinnamon or nutmeg on top of the fruit mixture before adding the crumble.
- Prep Time: 15 minutes
- Cook Time: 45 minutes