Strawberry Rhubarb Crisp
Fresh strawberry rhubarb crisp with a buttery oat topping. Simply amazing with vanilla ice cream!
Ingredients
Filling
- 4 cups thinly sliced rhubarb about a pound
- 3 cups strawberries sliced
- 1 cup sugar
- 3 Tbsp cornstarch
- 1 tsp orange zest
Oat Topping
- ¾ cup flour
- ¼ tsp salt
- ½ cup + 2 Tbsp old fashioned oats
- ¾ cup brown sugar
- ½ cup very soft butter
Instructions
- Preheat oven to 375 degrees.
- Combine all filling ingredients in a large bowl. Stir till all fruit is coated, and cornstarch is dissolved. Pour into a greased 8″ pan or casserole dish.
- Combine flour, salt, oats, and brown sugar in a mixing bowl. Stir together, then add butter. Mix with your hands till butter is incorporated evenly. Spread topping ingredients over fruit.
- Bake at 375° for 35-40 minutes or till fruit is bubbly and topping is light brown and crispy.
- Let cool for 15-20 minutes before serving. (Fruit will set up as it cools.)
- Serve warm with vanilla ice cream.
Notes
- This crisp is juicy. If you want a thicker filling, you can add another tablespoon or two of cornstarch.
- You can double the recipe and bake it in a 9x13" pan. Bake for about 45 minutes.
Nutrition
Serving: 1gCalories: 356kcalCarbohydrates: 62gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 31mgSodium: 173mgFiber: 3gSugar: 45g
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