Irresistible Strawberry Rhubarb Crisp Recipe for Sweet Moments
Delight in this strawberry rhubarb crisp recipe, blending sweet strawberries and tart rhubarb for a perfect spring dessert.
Equipment
- 8 x 11 baking dish
- - Large bowl
- medium bowl
Ingredients
For the Filling
- 4 cups strawberries, hulled and quartered
- 3 cups rhubarb, trimmed and chopped into one-inch pieces
- 3 tablespoons all-purpose flour
- 1/2 cup granulated sugar to enhance sweetness
- 1 pinch salt
For the Topping
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 5 tablespoons unsalted butter, softened
- 3/4 cup old-fashioned rolled oats
- 1/8 teaspoon cinnamon
- 1/2 cup chopped pecans
Instructions
How to Make Strawberry Rhubarb Crisp
- Preheat your oven to 375°F. Prepare an 8 x 11 baking dish by spraying it with nonstick baking spray.
- Combine the filling ingredients in a large bowl. Toss together the strawberries, rhubarb, flour, sugar, and salt until well mixed. Spoon this mixture into the prepared baking dish.
- Mix the topping ingredients in a medium bowl. Combine the brown sugar, flour, butter, oats, and cinnamon. Cut in the butter until the mix resembles coarse crumbs. Stir in the pecans and sprinkle over the fruit filling.
- Bake your crisp for 45 minutes until bubbly and golden brown. Let cool for about 10 minutes before serving.
Notes
Serve warm with vanilla ice cream for an elevated experience and keep leftovers covered at room temperature for up to 2 days or in the fridge for up to 5 days.