Strawberry Rhubarb Crisp
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8x8-inch pan (Serves about 6) 1x
Ingredients
Units Scale
- 3/4 cup granulated sugar
- 3 tablespoons corn starch or potato starch
- 4 cups sliced fresh rhubarb (about 4 or 5 stalks)
- 3 cups sliced strawberries (about 2 pints whole strawberries)
- 1 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1/3 cup all-purpose flour
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Whisk together the sugar and corn starch in a large bowl. Add sliced rhubarb and strawberries to the bowl and toss to coat completely.
- Spoon into an 8x8-inch square baking pan.
- In a medium bowl, combine the oats, brown sugar, melted butter, flour, and cinnamon to make the crumble topping. Sprinkle the topping over the filling.
- Bake 45 minutes or until filling is bubbly, fruit is tender, and topping is golden brown.
Notes
Notes:
Feel free to double the recipe for the crumble topping if you like your Strawberry Rhubarb Crisp extra crispy.
To make a 9x13-inch pan: Double all ingredients and follow recipe as written, adding up to 5 extra minutes to the baking time.
Find it online: https://kitchenjoyblog.com/strawberry-rhubarb-crisp/