Strawberry Rhubarb Crisp

This Strawberry Rhubarb Crisp is filled with fresh rhubarb and juicy strawberries and topped with a brown sugar oat crumble. Serve warm with vanilla ice cream. A fantastic spring dessert!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 451kcal

Author Allison - Celebrating Sweets

Ingredients

FILLING:

3 cups halved or quartered fresh strawberries approx 1 ¼ pounds
3 cups sliced fresh rhubarb (½ to ¾-inch pieces) approx 6 stalks
¾ cup granulated sugar
¼ cup all purpose flour
1 teaspoon pure vanilla extract
1 tablespoon freshly squeezed orange juice optional
½ teaspoon finely grated orange zest optional

TOPPING:

⅔ cup old fashioned oats
⅔ cup all purpose flour
¼ cup light brown sugar
⅓ cup granulated sugar
¼ teaspoon salt
¼ teaspoon ground cinnamon
½ cup unsalted butter melted
Vanilla ice cream for serving optional

Instructions

Preheat oven to 350°F. Grease a 2 to 2 ½ quart baking dish (I have used a 10-inch deep dish pie plate, 9x9 square baking dish and 7x11 casserole dish). Set aside.

FILLING:

In a large bowl, combine all filling ingredients. Stir gently until well combined. Dump into prepared baking dish. Place the baking dish in the oven and bake for 15 minutes (without the topping). Proceed with making the topping.

TOPPING:

In a large bowl, combine oats, flour, sugars, salt, and cinnamon. Add melted butter and stir until well combined.
After the fruit has been in the oven for 15 minutes, carefully remove it and sprinkle the topping over the fruit (pressing some of it together with your fingers to form clumps). Bake for another 30-35 minutes*, until the fruit is bubbling, the rhubarb is tender, and the topping is light golden brown. Place on a cooling rack to cool slightly (it will thicken the more it cools). Serve warm with vanilla ice cream.

Nutrition