Strawberry Rhubarb Crisp

This Strawberry Rhubarb Crisp is the ultimate spring and summer dessert! It’s packed with juicy, sweet strawberries and tangy rhubarb, and it’s topped with a golden brown oatmeal crumble topping. It’s so easy to prepare and it may be made entirely in advance!

Author: Flavor the Moments

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: 8 servings

Calories: 344 kcal per serving

Ingredients

24 ounces - strawberries
3 cups - rhubarb
½ cup - granulated sugar
1 tbsp - orange zest
1 ½ tablespoons - cornstarch
1 cup - old fashioned rolled oats
1 cup - all purpose flour
⅓ cup - brown sugar
pinch - salt
½ cup - unsalted butter

Instructions

Preheat the oven to 350 degrees. Grease an 8×8" baking pan or 9" skillet. Place the strawberries, rhubarb, sugar, orange zest and cornstarch in a medium bowl and toss to combine, then pour into the prepared baking dish.
Melt the butter in a medium bowl until melted, about 1 minute. Add the oats, flour, brown sugar and pinch of salt to the butter and stir just until combined.
Sprinkle the oatmeal crumble topping evenly over the fruit and bake for 45-50 minutes, or until the bubbly and golden brown. Check the crisp after 30 minutes of baking time and cover with foil if it begins to brown too quickly. Remove from heat and let stand at least 15 minutes to set. Serve warm with ice cream, if desired. Enjoy!

Nutrition