Strawberry Rhubarb Crisp
Strawberry Rhubarb Crisp is the ultimate simple spring dessert filled with a sweet and tart fruit filling and topped with a buttery golden crisp topping
Servings: 6 servings
Ingredients
Filling
- 3 cups rhubarb fresh or frozen, sliced 1/2-inch pieces
- 2 cups strawberries chopped
- 1/3 cup cane sugar
- 1/2 teaspoon cinnamon
Streusel Topping
- 3/4 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup dark brown sugar packed light or dark
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons butter cold
- Vanilla ice cream optional
Instructions
- Preheat oven to 375°F. Grease an 8-inch or 7-inch x 11-inch baking dish.
- Place the rhubarb and strawberries into the greased baking dish; sprinkle sugar and cinnamon on top and set aside.
- In a small bowl, combine the flour, oats, brown sugar, baking powder and salt. Cut in butter using a fork until mixture resembles coarse crumbs. Sprinkle the streusel mixture over rhubarb mixture.
- Bake until the crisp topping is lightly brown and filling is bubbly, about 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
Calories: 291kcal | Carbohydrates: 52g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 173mg | Potassium: 382mg | Fiber: 3g | Sugar: 32g | Vitamin A: 295IU | Vitamin C: 33.1mg | Calcium: 112mg | Iron: 1.5mg
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