Strawberry Rhubarb Crisp
This Strawberry Rhubarb Crisp is an old-fashioned, simple, sweet, and tart summer dessert with a deliciously buttery and crispy crumble topping made from oatmeal and brown sugar.
Servings: 9 people
Preheat oven to 350 degrees F.
Stir together filling ingredients in a large bowl and dump into a greased 9x9-inch baking dish.
Mix together the topping ingredients until a thick crumble forms. Spoon out over the fruit mixture and gently press to cover.
Bake for 35 to 40 minutes.
Remove from oven and serve warm or at room temperature with ice cream and whip cream, if desired.
Calories: 285kcal | Carbohydrates: 46g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 9mg | Potassium: 114mg | Fiber: 1g | Sugar: 30g | Vitamin A: 315IU | Vitamin C: 18.8mg | Calcium: 35mg | Iron: 1.2mg