Description
A delightful dessert combining fresh strawberries and rhubarb, topped with a crumbly oat mixture.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar, divided
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the strawberries, rhubarb, 1/2 cup of granulated sugar, cornstarch, vanilla extract, and lemon juice. Stir until the fruit is well coated.
- Pour the fruit mixture into a greased 9×13-inch baking dish.
- In another bowl, mix the rolled oats, flour, brown sugar, cinnamon, and remaining 1/2 cup of granulated sugar.
- Pour in the melted butter and stir until the mixture is crumbly.
- Sprinkle the oat mixture evenly over the fruit.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the fruit is bubbling.
- Allow to cool for at least 10 minutes before serving.
Notes
- For a richer flavor, try adding a pinch of nutmeg to the oat topping.
- You can also substitute half of the strawberries with blueberries for a mixed berry crisp.
- Serve warm with a scoop of vanilla ice cream for an extra treat!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15g
- Sodium: 0mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg