Easy Strawberry Rhubarb Crisp
This Strawberry Rhubarb Crisp recipe is an easy dessert but tastes wonderful. Old-Fashioned Strawberry-Rhubarb crisp has a generous crumbly oat topping to complement the tangy filling. The recipe is best served warm with ice cream and great for any occasion
Ingredients
- For the Fruit Filling
- 1000 gram fresh strawberries rinsed and halved
- 300 gram rhubarb cut into 1/2-inch chunks
- 1/3 Cup Granulated Sugar
- 1 tbsp Corn starch
- 1 tsp vanilla
- For Topping
- 1/2 cup rolled oats
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 6 tbsp unsalted butter cut into small pieces. Cold.
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/2 cup Pecans
Instructions
- Preheat Oven to 375 degrees F
- In a large bowl, toss together rhubarb, strawberry, sugar, corn starch and vanilla. Spread this mixture in to your greased baking dish and set aside.
- In a medium bowl, add butter, all purpose flour, salt, cinnamon, brown sugar. Use a fork or a pastry cutter to mix the ingredients until it looks like small peas and just begins to clump together. Add oats and pecans and mix well.
- Spread the topping over fruit filling and bake for 35 - 45 min, until golden brown and crispy on top, and the filling is nice and bubbly!