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Strawberry Rhubarb Crisp

Sweet Strawberry Rhubarb Crisp: Your Perfect Summer Delight

Enjoy this Strawberry Rhubarb Crisp, a delightful mix of strawberries and rhubarb topped with a buttery almond oat crisp.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 1 cup All-Purpose Flour Use gluten-free flour for a gluten-free version.
  • 1 cup Old Fashioned Oats Quick oats can be used but yield a powdery texture.
  • 1/2 cup Light Brown Sugar Granulated sugar can replace it for a less rich flavor.
  • 1/4 cup Granulated Sugar Coconut sugar can be used for a lower glycemic option.
  • 1 teaspoon Ground Cinnamon Leave it out or substitute with nutmeg for a different spice profile.
  • 1/4 teaspoon Salt Sea salt can work as a substitute.
  • 1/2 cup Sliced Almonds (optional) Swap with pecans or walnuts if desired.
  • 1/2 cup Unsalted Butter Replace with coconut oil for a dairy-free option.
For the Fruit Filling
  • 2 tablespoons Cornstarch Flour can be used as a substitute, but the texture may vary.
  • 1/2 cup Granulated Sugar (for filling) Brown sugar gives a caramel-like flavor if used instead.
  • 1 tablespoon Orange Juice Substitute with lemon juice for a more tart flavor.
  • 1 teaspoon Vanilla Extract Almond extract can be substituted for a nutty twist.
  • 4 cups Fresh Strawberries Use frozen strawberries if needed, just ensure excess liquid is drained.
  • 2 cups Rhubarb Replace with other tart fruits like cranberries if rhubarb is unavailable.

Equipment

  • Oven
  • 9x13-inch Baking Dish
  • Mixing Bowls

Method
 

Step-by-Step Instructions for Strawberry Rhubarb Crisp
  1. Preheat your oven to 350°F (177°C) and coat a 9x13-inch baking dish with non-stick spray.
  2. In a mixing bowl, combine cornstarch, granulated sugar, orange juice, and vanilla extract. Stir until well-blended, then add in the sliced strawberries and rhubarb.
  3. In a separate bowl, mix together the all-purpose flour, old-fashioned oats, light brown sugar, granulated sugar, ground cinnamon, salt, and sliced almonds. Drizzle in the melted butter and stir until crumbly.
  4. Evenly sprinkle the crumbly topping over the fruit filling in the baking dish.
  5. Bake for 45 to 55 minutes, until the topping is golden-brown and the fruit bubbles.
  6. Let the crisp cool for about 10-15 minutes before serving warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 150mgFiber: 3gSugar: 20gVitamin A: 2IUVitamin C: 20mgCalcium: 2mgIron: 6mg

Notes

Choose ripe, in-season strawberries and firm rhubarb for the best flavor. Let the crisp sit for 10-15 minutes after baking to enhance texture.

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