Easy Strawberry Rhubarb Crisp
Fruity, sweet, tart, and jammy, this Easy Strawberry Rhubarb Crisp is the dessert of early summer! It's made in a few simple steps and is topped with a crunchy, buttery cinnamon oatmeal streusel topping. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for a tasty treat the whole family will love!
Servings: 8 servings
Calories: 308kcal
Cost: $8.48 or $1.06 per serving
Equipment
- 1 10 inch cast iron skillet or 9x9 baking pan
Ingredients
Strawberry Rhubarb Filling:
- 3 cups chopped fresh strawberries
- 1 ½ cups chopped fresh rhubarb
- ½ cup brown sugar packed
- 1 tbsp cornstarch
- 2 tsp fresh orange zest
Crisp Topping:
- ¾ cup rolled oats
- ¾ cup whole wheat pastry flour (or all-purpose flour)
- ¾ cup brown sugar packed
- ½ tsp ground cinnamon
- ¼ tsp salt
- 6 tbsp unsalted butter melted
Instructions
- Preheat oven to 350° and grease your 10 inch cast iron skillet or 9x9 baking pan.
- In a large bowl, combine strawberries, rhubarb, ½ cup brown sugar, cornstarch, and fresh orange zest. Toss until well-combined, then set aside.
- In a separate bowl, stir together the rolled oats, flour, ¾ cup brown sugar, ground cinnamon, and salt until well combined. Add the melted butter and stir until the mixture is crumbly and well combined.
- Pour the strawberry rhubarb mixture into the greased skillet or baking dish, then top with crumble topping mixture evenly. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the sides of the crisp are bubbling. Allow to cool at room temp for about 30 minutes, then serve with ice cream!
Notes
Storage Directions
- Refrigerating: Leftover rhubarb strawberry crisp keeps covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: Once completely cooled to room temperature, you can freeze the crisp in a freezer-safe container for up to 3 months. Defrost it in the refrigerator overnight before serving.
- Reheating: Warm individual servings in the microwave on gentle heat or the pan of crisp in a 300°F oven for 10-15 minutes until hot.
- Cut the fruit and vegetables into even-sized pieces. For an even balance of sweet and tart in each bite, chop the strawberries and rhubarb into about 1/2-inch pieces.
- Cool the crisp slightly before serving. The fruit juices thicken up as they cool, making them saucy and scoopable. Let the crisp cool at room temperature for 30 minutes before serving.
Nutrition
Calories: 308kcal | Carbohydrates: 55g | Protein: 3g | Fat: 10g | Sodium: 86mg | Fiber: 5g
