5.0 from 3 votes
Strawberry Rhubarb Crisp
A delicious, old fashioned Strawberry Rhubarb Crisp that's incredibly easy to make with just a few pantry staple ingredients and a few minutes of your time. Sweet and tangy, this crisp is best served with a generous scoop of good vanilla ice cream!
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6
Calories: 510 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Filling
- 1 pound rhubarb cut into 1-inch cubes
- 1 pound strawberries hulled and quarted
- ¾ cup granulated sugar
- 1½ tablespoons cornstarch
- 1 teaspoon vanilla extract
Topping
- 1 cup all-purpose flour
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 cup rolled oats quick-cooking
- ½ cup butter unsalted (1 stick or 8 tablespoons), softened
Instructions
- Prep the oven. Preheat the oven to 350°F.
- Make the filling. Add all the filling ingredients to a large bowl and toss well. Pour the fruit mixture into an ungreased 8x11-inch baking dish.
- Make the crumble topping. To a medium size bowl add the flour, brown sugar, granulated sugar, salt and rolled oats. Toss with a spatula until well combined. Add the butter and stir using a spatula or a pastry cutter until well combined and crumbly. Sprinkle the topping over the fruit evenly.
- Bake. Transfer the baking dish to the oven and bake for 1 hour, until the fruit is bubbling and the topping is golden brown.
- Serve. Serve warm with vanilla ice cream.
Cup of Yum
Notes
- For the crumble topping you can use a mixer or even a food processor, simply add all the topping ingredients and pulse away until combined.
- Cover it up with plastic wrap and store leftovers in the refrigerator for up to 4 day.
- You can also freeze this in an airtight container for up to 1 month. Thaw overnight in the fridge before reheating.
- To reheat, you can either microwave it until heated through, or warm it in in the oven at 350°F in an oven safe baking dish until heated through.
Nutrition Information
Serving
1serving
Calories
510kcal
(26%)
Carbohydrates
87g
(29%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
207mg
(9%)
Potassium
435mg
(12%)
Fiber
5g
(20%)
Sugar
56g
(112%)
Vitamin A
559IU
(11%)
Vitamin C
51mg
(57%)
Calcium
108mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 510
% Daily Value*
| Serving | 1serving | |
| Calories | 510kcal | 26% |
| Carbohydrates | 87g | 29% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 207mg | 9% |
| Potassium | 435mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 56g | 112% |
| Vitamin A | 559IU | 11% |
| Vitamin C | 51mg | 57% |
| Calcium | 108mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.