Juicy Rhubarb and Strawberry Summer Crisp
Celebrate the perfect balance of sweet and tart with this delightful Juicy Rhubarb and Strawberry Summer Crisp. A truly scrumptious summer treat!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 3/4 cup granulated sugar
- 3 cups strawberries, hulled and halved
- 3 cups rhubarb, chopped
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 cup rolled oats
- 1/2 cup brown sugar, packed
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the granulated sugar, strawberries, rhubarb, cornstarch, vanilla extract, and lemon juice. Mix well and transfer the mixture to a 9×13-inch baking dish.
- In a medium bowl, mix the rolled oats, brown sugar, ground cinnamon, salt, and all-purpose flour. Stir in the melted butter until the mixture is crumbly.
- Sprinkle the oat mixture evenly over the fruit filling in the baking dish.
- Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.
- Let the crisp cool for at least 10 minutes before serving.
Nutrition
- Calories: 320
- Sugar: 30g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg