Strawberry Rhubarb Crisp
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 1x
- Diet: Vegan
Ingredients
Scale
For the filling:
3 cups chopped rhubarb
3 cups sliced strawberries
3/4 cup granulated sugar
2 tbsp cornstarch
1 tsp vanilla extract
For the crisp topping:
1 cup old-fashioned oats
3/4 cup all-purpose flour
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 cup cold butter, cubed
Instructions
Preheat oven to 375°F (190°C).
In a bowl, mix rhubarb, strawberries, sugar, cornstarch, and vanilla. Pour into a greased 9×13-inch baking dish.
In another bowl, combine oats, flour, brown sugar, and cinnamon. Cut in butter until crumbly.
Sprinkle topping evenly over fruit.
Bake for 40–45 minutes, until bubbly and golden brown.
Let cool slightly. Serve warm with ice cream or whipped cream.
Nutrition
- Calories: 280 per serving
- Sugar: 27g per serving
- Fat: 11g per serving
- Carbohydrates: 42g per serving
- Fiber: 3g per serving
- Protein: 2g per serving
Find it online: https://tastychow.com/strawberry-rhubarb-crisp/