Strawberry Rhubarb Crisp or Crumble
The best, quick and easy strawberry rhubarb crisp recipe, homemade with simple ingredients in 1 hour. Sweet and tart with a crispy oat crumble topping.
Servings: 6 People
Calories: 483kcal
Ingredients
Strawberry Rhubarb Base
- 4 cups Strawberries Fresh, Washed, Patted dry, Hulled, Diced
- 4 cups Rhubarb Fresh, Trimmed, Diced into 1 inch pieces
- 3 tablespoon All-purpose flour
- ½ cup Granulated sugar
- 1 teaspoon Vanilla extract
Crumble/ Crisp Topping
- ½ cup All-purpose flour
- ¾ cup Old fashioned oats Not quick oats
- ½ cup Brown sugar
- ¼ teaspoon Cinnamon powder
- 1 teaspoon Vanilla extract
- ½ cup Butter Unsalted, Cold, Cut into cubes
- ½ cup Nuts Roughly chopped, I used a combination of pecans, walnuts and some shredded coconut
Instructions
- In a large mixing bowl, add strawberries, rhubarb, flour, sugar, vanilla extract and mix to combine everything.
- Spread this mixture in a greased baking dish (8x11).
- In a separate mixing bowl, mix together flour, oats, brown sugar, cinnamon, vanilla extract until combined.
- Add cubed butter and mix into the remaining ingredients with a fork or pastry cutter until you have a crumbly mixture. Do not add milk or water to thin out this topping.
- Stir in chopped nuts.
- Sprinkle this mixture on top of the strawberries and rhubarb mixture.
- Bake at 350 degrees F for 40-45 minutes or until or until top is golden brown and fruit juices and sugar are bubbling.
- Serve warm with vanilla ice cream. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 483kcal | Carbohydrates: 67g | Protein: 6g | Fat: 23g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 147mg | Potassium: 536mg | Fiber: 6g | Sugar: 40g | Vitamin A: 569IU | Vitamin C: 63mg | Calcium: 122mg | Iron: 2mg