Strawberry Rhubarb Crisp
User Reviews
5
Strawberry Rhubarb Crisp
Description
Strawberry Rhubarb Crisp is a baked dessert featuring fresh or frozen rhubarb sliced and combined with chopped strawberries lightly sweetened with cane sugar and cinnamon. A streusel topping consisting of all-purpose flour, rolled oats, dark brown sugar, baking powder, salt, and cold butter is crumbled over the fruit mixture. Baking at 375°F for 35-40 minutes produces a crisp, golden topping and a bubbling fruit filling beneath. The mixture of tart rhubarb and sweet berries is balanced by the warmly spiced and buttery crumble.
The topping offers a mix of oat texture and brown sugar caramel notes that contrast the soft cooked fruit. This dessert is often enjoyed warm and can be accompanied by vanilla ice cream, which adds a smooth coolness complementing the warm tartness of the crisp.
This crisp can be prepared in an 8-inch square or oblong baking dish, making it suitable for small gatherings. It also allows for some flexibility in fruit substitutions and sweeteners. It is practical for storing leftovers in the refrigerator for up to a week or preparing the topping in advance.
Note that the recipe suggests possible substitutions like apples for strawberries and coconut sugar or maple syrup for granulated sugar, as well as instructions for making it vegan or gluten-free by using appropriate butter and flour alternatives.
Ingredients
Filling
- 3 cups rhubarb fresh or frozen, sliced 1/2-inch pieces
- 2 cups strawberries chopped
- 1/3 cup cane sugar
- 1/2 teaspoon cinnamon
Streusel Topping
- 3/4 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup dark brown sugar packed light or dark
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons butter cold
- vanilla ice cream optional
Instructions
- Preheat oven to 375°F. Grease an 8-inch or 7-inch x 11-inch baking dish.
- Place the rhubarb and strawberries into the greased baking dish; sprinkle sugar and cinnamon on top and set aside.
- In a small bowl, combine the flour, oats, brown sugar, baking powder and salt. Cut in butter using a fork until mixture resembles coarse crumbs. Sprinkle the streusel mixture over rhubarb mixture.
- Bake until the crisp topping is lightly brown and filling is bubbly, about 35-40 minutes. Serve warm with a scoop of icecream, if desired.
Notes
- Store cooled leftovers in an airtight container in the fridge for up to 7 days; serve cold, at room temperature, or warmed.
- The streusel topping can be made ahead and kept refrigerated for 3 days or frozen for up to a month.
- Substitute apples for strawberries or use coconut sugar, honey, or maple syrup instead of granulated sugar if preferred.
- To make vegan, replace butter with vegan butter or coconut oil; for gluten-free, use a gluten-free flour blend and gluten-free oats.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 52g | 17% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 173mg | 7% |
| Potassium | 382mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 33.1mg | 37% |
| Calcium | 112mg | 11% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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