Description
A cozy dessert featuring a delightful blend of sweet strawberries and tart rhubarb topped with a buttery, cinnamon-spiced crisp.
Ingredients
Scale
- 2 cups strawberries, sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Mix together the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, and vanilla extract in a large bowl until well coated.
- Pour this mixture into a greased baking dish.
- Combine the rolled oats, all-purpose flour, brown sugar, melted butter, cinnamon, and salt in another bowl until crumbly.
- Spread the oat mixture evenly over the fruit in your baking dish.
- Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbly.
- Allow to cool slightly before serving.
Notes
Consider serving with vanilla ice cream or whipped cream for an indulgent touch. Leftovers can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 18g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg