Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp is a simple dessert that is filled with a sweet strawberry and rhuband filling, and topped with a sweet and crunchy oat crust.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings Servings

Calories 287kcal

Equipment

large bowl
zester or microplane
large mixing bowl
Pastry cutter
9x13 baking pan

Ingredients

1 ½ pounds fresh rhubarb
1 pound fresh strawberries
½ cup sugar
3 Tablespoons cornstarch
1 ½ teaspoons vanilla
½ teaspoon salt
Zest from 1 lemon
2 teaspoons fresh lemon juice

Topping:

1 cup flour
¾ cup brown sugar
¼ cup sugar
½ teaspoon salt
1 teaspoon cinnamon
½ cup butter
1 cup oats
¾ cup chopped pecans

Instructions

Clean the rhubarb thoroughly and slice into ½” pieces and add to a large bowl.
Wash and de-stem the strawberries and cut into quarters (or ⅛” if they are on the larger side).
Add them to the bowl. Add the cornstarch, vanilla, salt and stir all together.
Add in the lemon zest and juice and mix. Let sit while making the topping.
Preheat the oven to 350 degrees.
In a large bowl, add the flour, brown sugar, sugar, salt and cinnamon and stir together.
Add the butter and using a pastry cutter, cut the butter into the mixture until it resembles crumbs.
Stir in the oats and pecans.
Spray a 9” x 13” pan with cooking spray. Layer in the fruit on the bottom and sprinkle the flour mixture over the top in an even layer.
Place in the oven and bake for 45-50 minutes, until the top is golden brown.
Remove and let cool.
Serve with your favorite whipped topping or ice cream!
Or even a drizzle of heavy cream!

Nutrition