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Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

This Strawberry Rhubarb Crisp features a sweet and tangy filling topped with a crunchy oat topping.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 people
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1 pound rhubarb stalks, trimmed and sliced ½-inch thick (about 4 cups)
  • ½ pound strawberries, hulled and quartered (about 2 cups)
  • ½ cup granulated sugar
  • 1½ tablespoons cornstarch
  • 1 teaspoon vanilla extract
For the Topping
  • ¾ cup all-purpose flour spooned into measuring cup and leveled-off with a knife
  • ½ cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, cut into ½-inch cubes
  • ¾ cup old fashioned rolled oats
  • ½ cup chopped pecans

Equipment

  • Baking dish
  • Mixing Bowl

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine rhubarb, strawberries, granulated sugar, cornstarch, and vanilla extract. Mix well and pour into a baking dish.
  3. In another bowl, mix the flour, brown sugar, granulated sugar, and salt. Add the butter and mix until crumbly. Stir in oats and pecans.
  4. Spread the topping over the fruit filling evenly.
  5. Bake in the preheated oven for about 30 minutes, or until the topping is golden brown and the filling is bubbly.

Notes

Let the crisp cool slightly before serving. It pairs well with vanilla ice cream.