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5 from 1 vote

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp is a fruit-filled summer dessert. This recipe has fresh rhubarb and strawberries with a cinnamon sugar topping!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: rhubarb and strawberry crisp, rhubarb crisp recipe, rhubarb desserts, strawberry rhubarb crisp recipe
Servings: 10
Calories: 444kcal
Author: Jill

Ingredients

Ingredients

  • 1 pound 4 cups rhubarb, cleaned, trimmed and cut into ½ inch pieces
  • 1 pound 4 cups strawberries, cleaned and quartered
  • 1 cup granulated sugar
  • ⅓ cup all-purpose flour
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract optional

Topping Ingredients

  • 1 ½ cups brown sugar packed
  • 1 cup all-purpose flour
  • 1 cup quick-cooking oats
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • ½ cup nuts pecans or walnuts, chopped, optional
  • ½ cup unsalted butter melted
  • Ice cream for serving if you like

Instructions

  • Preheat oven to 350 degrees F.
  • Prepare 13x9 baking dish with non-stick cooking spray.
  • In a large bowl, add rhubarb and strawberries, stir to combine.
  • Add sugar, flour, lemon juice, and vanilla extract stir to combine.
  • Pour into greased baking dish.
  • In a medium bowl, stir together brown sugar, flour, oats, cinnamon, nutmeg, and nuts (if using).
  • Melt butter in a microwave-safe bowl and stir into mixture until well combined and crumbly.
  • Sprinkle on top of the fruit.
  • Bake for 35-40 minutes or until golden brown and fruit is bubbling.
  • Cool for 10-15 minutes before serving. Serve with ice cream if desired.

Nutrition

Calories: 444kcal | Carbohydrates: 78g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 15mg | Potassium: 341mg | Fiber: 4g | Sugar: 55g | Vitamin A: 338IU | Vitamin C: 31mg | Calcium: 92mg | Iron: 2mg