Strawberry Rhubarb Crisp
Strawberry Rhubarb Crisp has a sweet and tart filling with a buttery, golden, oat crisp topping. It's an easy and delicious summer dessert to make with seasonal fruit!
Servings: 8 servings
Ingredients
- 3 cups chopped rhubarb fresh or frozen
- 2 cups chopped strawberries
- ⅓ cup granulated sugar
- ½ teaspoon cinnamon
Streusel Topping
- ¾ cup all-purpose flour
- ½ cup rolled oats
- ½ cup light dark brown sugar packed
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons butter cold
- Vanilla ice cream for serving
Instructions
- Preheat the oven to 375°F. Grease an 8-inch square baking dish.
- Place the rhubarb, strawberries, sugar and cinnamon into the prepared baking dish. Stir to combine and set aside.
- In a small bowl, combine the flour, oats, sugar, baking powder and salt. Add the butter and use your hands to mix in the butter until the mixture resembles coarse crumbs to make the streusel topping. Sprinkle the streusel mixture over the rhubarb mixture.
- Bake until the crisp topping is lightly brown and the filling is bubbly, 35-40 minutes. Serve warm with a scoop of ice cream, if desired.
Video
Notes
Storage: Store the cooled rhubarb crisp leftovers in an airtight container. They will last about 7 days in the fridge. Serve cold, at room temperature, or re-warmed in the microwave or oven.
Make ahead: You can make the crisp topping in advance. Store in the fridge for up to 3 days or freeze for up to a month.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of strawberries, you can use apples.
- Instead of granulated sugar, you can use coconut sugar, honey or maple syrup
- To make it vegan, use vegan butter or coconut oil
- To make this gluten-free, use an all-purpose gluten-free flour mix and gluten-free rolled oats. Do not substitute only almond flour or only coconut flour.
Nutrition
Serving: 0.5cup | Calories: 218kcal | Carbohydrates: 39g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 177mg | Potassium: 239mg | Fiber: 2g | Sugar: 24g | Vitamin A: 227IU | Vitamin C: 25mg | Calcium: 93mg | Iron: 1mg
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