Delicious Strawberry Rhubarb Crisp Recipe You’ll Love to Share
This strawberry rhubarb crisp recipe balances sweet and tangy flavors, perfect for any occasion.
Equipment
- 8 x 11 baking dish
- - Large bowl
- Medium bowl
Ingredients
For the Fruit Filling
- 4 cups strawberries, hulled and quartered sweet and juicy
- 4 cups rhubarb, trimmed and chopped into one-inch pieces
- 3 tablespoons all-purpose flour to thicken the filling
- 1/2 cup sugar to add sweetness
- 1 pinch salt to enhance flavors
For the Crisp Topping
- 1/2 cup brown sugar adds rich, caramel notes
- 1/2 cup all-purpose flour to bind the topping
- 5 tablespoons unsalted butter softened
- 3/4 cup old-fashioned rolled oats for crisp texture
- 1/8 teaspoon cinnamon adds warm spice
- 1/2 cup chopped pecans optional but recommended
Instructions
Directions
- Preheat oven to 375°F and spray your 8 x 11 baking dish with nonstick baking spray.
- In a large bowl, mix together strawberries, rhubarb, flour, sugar, and salt; then spoon into the prepared baking dish.
- In a medium bowl, mix brown sugar, flour, softened butter, rolled oats, and cinnamon until crumbly.
- Fold in pecans and sprinkle mixture over the fruit layer.
- Bake for about 45 minutes until golden brown and bubbling.
- Cool for 10 minutes before serving.
Notes
Serve warm with vanilla ice cream for an even more delightful treat.