Strawberry Rhubarb Crisp
Servings 9 people
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.
Ingredients
Filling:
- 2 cups fresh strawberries, hulled and chopped
- 2 cups fresh rhubarb, chopped
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup cold unsalted butter cubed
Topping:
- 1 cup quick 1-minute oats
- 1 cup light brown sugar
- 1 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter melted
Instructions
- 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.
Nutrition
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
Find it online: www.sugarandsoul.co/strawberry-rhubarb-crisp/