Description
A delightful dessert that balances sweet strawberries and tart rhubarb with a crispy topping.
Ingredients
Scale
- 2 cups fresh strawberries, hulled & sliced
- 2 cups rhubarb stalks, chopped
- ½ cup granulated sugar
- 1 cup all-purpose flour
- ¼ tsp ground cinnamon
- ¼ tsp salt
- ¾ cup rolled oats
- ¼ cup brown sugar
- ½ cup unsalted butter, cold & cubed
- ¾ cup whole milk (or buttermilk)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the strawberries and rhubarb by washing, slicing, and chopping.
- Mix the fruit with sugar, flour, cinnamon, and salt; let it sit for 10 minutes.
- Prepare the topping by mixing flour, oats, brown sugar, cinnamon, and salt, then cut in the cold butter.
- Assemble the crisp in a greased baking dish with the fruit mixture and crumbly topping.
- Bake for 35-40 minutes until the topping is golden brown and bubbly.
- Cool for 10 minutes before serving.
Notes
Serve warm with vanilla ice cream or whipped cream for added indulgence. Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg