Strawberry Rhubarb Crisp
Summertime classic! This Strawberry Rhubarb Crisp is the perfect way to enjoy fresh, seasonal flavors.
Servings: 12 servings
Calories: 408kcal
Ingredients
- 4 cups chopped rhubarb
- 1 1/2-2 cups sugar if your berries aren't too sweet add the extra sugar
- 4 cups roughly chopped strawberries
- 1/3 cup flour
Crisp Topping
- 1 cup butter
- 1 1/2 cups flour
- 1 cup brown sugar
- 1/2 cup rolled oats
- 1 teaspoon salt if using unsalted butter
Instructions
- preheat the oven to 375˚
- mix the chopped rhubarb with the sugar and set aside
- meanwhile, mix up the crisp topping by cutting the butter in with the flour and sugar, use a food processor to make it easier, remember to just pulse the mixture to combine
- tip the butter mixture into a mixing bowl and hand mix in the oats just to combine them
- set the topping aside
- lightly butter an 11x7 inch baking dish
- mix the strawberries in with the rhubarb and sugar
- sprinkle the flour over the top and stir to combine
- put the rhubarb mix in the prepared baking dish
- crumble the topping over the rhubarb
- bake uncovered for 45-50 minutes or until the top is a deep golden brown and the fruit is bubbling
Nutrition
Calories: 408kcal | Carbohydrates: 65g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 323mg | Potassium: 253mg | Fiber: 3g | Sugar: 46g | Vitamin A: 520IU | Vitamin C: 31mg | Calcium: 67mg | Iron: 1mg