Ultimate Strawberry Rhubarb Crisp Recipe for Cozy Nights
Enjoy this delightful Strawberry Rhubarb Crisp recipe, a perfect balance of sweet and tangy that’s sure to please everyone.
Equipment
- 8 x 11 baking dish
- - Large bowl
- Medium bowl
- Pastry Cutter
Ingredients
Filling
- 4 cups Strawberries hulled and quartered
- 4 cups Rhubarb trimmed and chopped into one-inch pieces
- 3 tablespoons All-purpose flour to thicken the filling
- 1/2 cup Sugar to enhance sweetness
- pinch Salt to bring out flavors
Topping
- 1/2 cup Brown sugar adds sweetness
- 1/2 cup All-purpose flour for crumbly texture
- 5 tablespoons Unsalted butter softened
- 3/4 cup Old-fashioned rolled oats for crunchy texture
- 1/8 teaspoon Cinnamon adds warmth
- 1/2 cup Chopped pecans for nutty crunch
Instructions
Preparation
- Preheat oven to 375°F (190°C) and spray baking dish with nonstick spray.
- In a large bowl, mix strawberries, rhubarb, flour, sugar, and salt. Pour into baking dish.
- In a medium bowl, mix brown sugar, flour, butter, oats, and cinnamon until crumbly. Stir in pecans.
- Sprinkle topping over the fruit mixture evenly.
- Bake for about 45 minutes, until topping is golden and filling is bubbly.
- Cool for about 10 minutes before serving.
Notes
Serve warm with a scoop of vanilla ice cream if desired. Store leftovers in an airtight container for up to 3 days.