Rhubarb Strawberry Crisp
Rhubarb strawberry crisp is the perfect dessert to usher in the beginning of summer. It's a perfect balance of sweet and tart that will keep you coming back for more!
Servings 12
Equipment
- 9 x 13 baking pan
Ingredients
- 1 cup granulated sugar
- 5 tablespoons flour
- 4 cups fresh strawberries, sliced to ¼ inch thickness
- 4 cups rhubarb, sliced to ¼ inch thickness
Crumble Top
- 1 cup flour
- 1 cup brown sugar, packed
- 2 cups rolled oats, (old fashioned, not quick-cooking)
- 1½ teaspoons cinnamon
- ¼ teaspoon salt
- ¾ cups butter, melted
Instructions
- Preheat oven to 375°F degrees.
- In a large bowl, combine the sugar, flour, strawberries, and rhubarb. Place the mixture in a 9 x 13 baking dish.
- In a separate bowl, mix flour, brown sugar, oats, cinnamon, and salt with a whisk to remove lumps and combine well. Stir in melted butter with a fork, fluffing as you mix.
- Using your hands, evenly sprinkle the crumble topping over the fruit.
- Bake for 45 minutes or until it is bubbling and the topping is lightly browned.
- Allow to cool for 20 minutes and serve warm or at room temperature with a side of vanilla ice cream.
- Store leftovers in the refrigerator for up to 3 days.