Strawberry Rhubarb Crisp
An easy summer dessert of rhubarb and strawberries with a crunchy crisp topping.
Ingredients
Filling
- 4 cups rhubarb chopped into ½ pieces
- 2 cups strawberries diced
- ¾ cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon pure almond extract
Topping
- ½ cup all purpose flour
- 1 ½ cups old fashioned rolled oats
- ¼ cup pecans chopped
- ½ cup butter 1 stick, cold
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup brown sugar
Instructions
- Preheat the oven to 350°.
- Place the chopped rhubarb and strawberries in a large bowl, and sprinkle with sugar, cornstarch, and almond extract.
- Stir to combine, and let sit while you make the topping.
- Cut the stick of butter up into tablespoon-size pieces or smaller.
- Put the flour, butter, pecans, oats, salt, cinnamon, and brown sugar into a medium bowl. Use a pastry blender or your hands to thoroughly mix everything together.
- Spread the rhubarb mixture evenly in a 9 x 13 dish.
- Sprinkle the topping over the rhubarb mixture, so it is evenly distributed.
- Bake for 35-40 minutes. The filling will be bubbling at the edges, and the topping should be golden brown.
- Serve warm with ice cream or whipped cream.
Equipment
Notes
You can use all rhubarb instead of a mixture of rhubarb and strawberries. If you do, you may want to add a little bit more sugar as rhubarb is more tart.
This dessert can be made with fresh or frozen fruit.
If you use frozen fruit, you may need to increase your bake time slightly.
Nutrition
Serving: 1Calories: 326kcalCarbohydrates: 50gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 6gCholesterol: 27mgSodium: 147mgFiber: 4gSugar: 29g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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