Easy Strawberry Rhubarb Crisp
A delicious classic to welcome summer! Strawberry Rhubarb Crisp is the perfect dessert and an easy one to make.
Servings: 6 Servings
Calories: 422kcal
Ingredients
Crumble Topping
- ½ cup All-Purpose Unbleached Flour
- ⅓ cup Old-fashioned Rolled Oats
- ¼ cup Light Brown Sugar
- 2 tablespoon Granulated Sugar
- ¼ teaspoon Fine Sea Salt
- ½ cup Unsalted Butter Softened
Strawberry Rhubarb Filling
- 3 cup Fresh or Frozen Strawberries Destemmed and sliced
- 2½ cup Rhubarb Stalks cut into ½" cubes
- ¾ cup Granulated Sugar
- ¼ cup Tapioca Starch
- 1 tablespoon Lemon Juice
- ½ teaspoon Vanilla Extract
- ¼ teaspoon Fine Sea Salt
Instructions
- Set your oven to 350°F (175°C).
- In a medium bowl, combine the flour, oats, brown sugar, granulated sugar, and salt. Add the softened butter and use your fingers to mix until the mixture resembles coarse crumbs. Set aside.
- In another medium bowl, mix the sliced strawberries, chopped rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and salt until well combined.
- Transfer the fruit filling to an ungreased 8-inch baking dish. Evenly distribute the crumble topping over the fruit, breaking up any large clumps.
- Bake: Place the dish on the middle rack of the oven and bake for 55 to 60 minutes, or until the topping is golden brown and the filling is bubbling.
- Remove the crisp from the oven and let it cool on a wire rack for at least 1 hour. This allows the flavours to meld and the filling to set. Serve warm, ideally with a scoop of vanilla ice cream.
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Nutrition
Calories: 422kcal | Carbohydrates: 67g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 203mg | Potassium: 337mg | Fiber: 4g | Sugar: 42g | Vitamin A: 534IU | Vitamin C: 47mg | Calcium: 76mg | Iron: 2mg