Strawberry Rhubarb Crisp
A comforting and sweet-tart dessert that combines fresh strawberries and rhubarb, topped with a delightful crisp.
Ingredients
Fruit Filling
- 2 cups fresh strawberries, hulled and sliced Frozen strawberries can be substituted; ensure to drain excess moisture.
- 2 cups rhubarb, chopped Fresh is ideal; use thawed and drained frozen rhubarb if needed.
- 1 cup granulated sugar Can reduce sugar or use a natural sweetener for a healthier option.
- 1 tablespoon lemon juice Fresh juice is preferable; bottled can work if necessary.
Crisp Topping
- 1 cup rolled oats Instant oats can be used for a softer texture.
- 1 cup all-purpose flour Whole wheat flour can be used for a nuttier flavor.
- ½ cup brown sugar Can swap with coconut sugar for a healthier twist.
- 1 teaspoon cinnamon Add a pinch of nutmeg for extra warmth.
- ½ cup unsalted butter, melted Coconut oil can be substituted for a dairy-free version.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine strawberries, rhubarb, granulated sugar, and lemon juice; toss gently until well mixed.
- Transfer the fruit mixture to a greased 8x8 inch baking dish.
- In another bowl, mix together the oats, flour, brown sugar, and cinnamon. Pour in the melted butter, stirring until crumbly.
- Sprinkle the topping evenly over the fruit mixture.
Baking
- Bake for 30 to 35 minutes, or until the top is golden brown and bubbling.
- Cool for a few minutes before serving.
Notes
Serve warm with vanilla ice cream or whipped cream. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.