Strawberry Rhubarb Crisp
This Strawberry Rhubarb Crisp is full of sweet and tart fruits and topped with a chewy and crispy oat and pecan topping. It's fresh and delicious.
Servings 8
Calories 536kcal
Equipment
Ingredients
For the filling
- 2 pounds rhubarb stalks sliced 1/2-inch thick
- 1 lb strawberries hulled and cut in quarters
- 3/4 cup granulated sugar
- 2 Tbsp cornstarch
- 2 tbsp lemon juice
For the topping
- 1 1/2 cup all-purpose flour
- 1 1/2 cup old fashioned rolled oats
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- Pinch of salt
- 1/2 tsp vanilla extract
- 1/2 cup brown sugar
- 3/4 cup cold unsalted butter cubed
- 3/4 cup pecans finely chopped
Instructions
- Add the sliced rhubarb and strawberries into a large bowl along with the granulated sugar, cornstarch, and lemon juice. Tip: if using frozen rhubarb, thaw and drain beforehand.
- Gently mix to combine everything evenly and set aside.
- In a separate bowl add the flour, old-fashioned oats, baking powder, cinnamon, salt, brown sugar, and chopped
pecans. - Use a pastry cutter or blender to mix and cut the butter into the dry ingredients. Mix until the butter is the size of a pea.
- Add the strawberry rhubarb mixture to a 9x13-inch baking dish and spread it out evenly.
- Then evenly sprinkle on the crisp topping. It may look like a lot, but trust me it won’t be too much once it’s baked.
- Preheat your oven to 375 degrees F and bake for about 30 minutes or until it’s bubbling and the topping is golden brown. Serve warm with vanilla ice cream.
Nutrition
Calories: 536kcal | Carbohydrates: 73g | Protein: 7g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 13mg | Potassium: 585mg | Fiber: 6g | Sugar: 37g | Vitamin A: 660IU | Vitamin C: 44mg | Calcium: 153mg | Iron: 3mg