Strawberry Rhubarb Crisp
This fruit crisp recipe is very easy to make and beyond delicious. Soft and sweet strawberry rhubarb filling topped with buttery crust, pecans, and oats. You need just 11 ingredients.
Servings: 8 servings
Calories: 296kcal
Ingredients
Filling
- 3 cups rhubarb, cut into ½ inch pieces
- 2 heaping cups strawberries, chopped
- ½ cup light brown sugar, packed
- ¼ cup cornstarch
- 2 teaspoon vanilla extract
- 1 tablespoon freshly squeezed lemon juice
Topping
- ¾ cup all-purpose flour
- ¼ cup light brown sugar, packed
- ¼ teaspoon salt
- 6 tablespoon butter, cold and cubed
- ½ cup pecans (chopped if preferred)
- ¾ cup old-fashioned oats
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl stir rhubarb, strawberries, brown sugar, cornstarch, vanilla, and lemon juice to combine. Let stand until you are done with the topping.
- Make the crust with a food processor: Place flour, sugar, salt, and butter in a food processor and pulse a few times until it resembles coarse meal.
- If you don't have a food processor, then make the crust with a pastry cutter or two forks instead: In this case mix together flour, sugar, and salt in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal.
- Transfer the crust to a large mixing bowl and combine it with pecans and oats. Stir to combine.
- Spoon the filling into an 8 or 9-inch (20-23cm) baking dish without any excess liquid. Discard any excess liquid. Sprinkle the topping on top of the fruits evenly.
- Bake for 40-45 minutes until the fruits are bubbling around the edges. Let cool for about 15 minutes before serving. Serve immediately. Store leftovers in an airtight container in the refrigerator up to 2 days.
Video
Nutrition
Calories: 296kcal | Carbohydrates: 41g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 156mg | Potassium: 225mg | Fiber: 3g | Sugar: 21g | Vitamin A: 309IU | Vitamin C: 5mg | Calcium: 69mg | Iron: 1mg