Description
Sweet summer memories bloom with this Strawberry Rhubarb Crisp, where tangy rhubarb meets juicy strawberries under a golden, buttery crumble. Warm spices and a crisp topping invite you to savor each delightful, homemade bite.
Ingredients
Scale
Main Ingredients:
- 4 cups fresh strawberries
- 4 cups rhubarb stalks
Sweeteners:
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Topping and Binding Ingredients:
- 1 cup quick oats
- 3/4 cup all-purpose flour
- 1/2 cup unsalted butter (113 grams)
Instructions
- Preheat the oven to 350°F (175°C), ensuring the rack is positioned in the center.
- Gently toss sliced strawberries and rhubarb with granulated sugar and ground cinnamon in a mixing bowl, allowing the fruit to macerate and release its natural juices.
- Create the crisp topping by combining rolled oats, all-purpose flour, brown sugar, and additional cinnamon in a separate bowl.
- Drizzle melted butter over the dry ingredients and mix with a fork until the mixture develops a crumbly, coarse texture.
- Transfer the seasoned fruit mixture to a lightly greased baking dish, spreading it evenly across the bottom.
- Generously sprinkle the crumbly oat topping over the fruit, ensuring complete and uniform coverage.
- Place the baking dish in the preheated oven and bake for 40-45 minutes, watching for a golden-brown topping and bubbling fruit edges.
- Remove from the oven and allow the crisp to rest for 10-15 minutes, which helps the filling set and intensifies the flavors.
- Serve warm, accompanied by a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert experience.
Notes
- Swap out regular sugar with coconut sugar or honey for a lower glycemic index option that adds a subtle caramel-like depth to the dessert.
- Use gluten-free oats and almond flour to make this crisp completely gluten-free without compromising the delightful crunchy texture.
- Enhance the flavor profile by adding a splash of vanilla extract or a pinch of cardamom to the fruit mixture for a more complex and aromatic experience.
- If rhubarb is too tart, balance the flavors by increasing the sugar slightly or mixing in some sweeter fruits like raspberries or peaches.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 15 mg