Description
This Rhubarb Crisp is a delightful blend of tart rhubarb and sweet apples or strawberries, topped with a crunchy oat crumble. Baked to perfection, this easy dessert is best served warm with a scoop of vanilla ice cream. A must-try for spring and summer!
Ingredients
Units
Scale
- 3/4 cup sugar
- 3 tbsp cornstarch
- 3 cups sliced fresh rhubarb (or frozen, thawed)
- 2 cups sliced peeled apples or sliced strawberries
- 1 cup quick-cooking or old-fashioned oats
- 1/2 cup packed brown sugar
- 1/2 cup butter, melted
- 1/3 cup all-purpose flour
- 1 tsp ground cinnamon
- Vanilla ice cream (optional)
Instructions
-
Preheat the Oven
- Preheat your oven to 350°F (175°C).
-
Prepare the Filling
- In a large bowl, mix sugar and cornstarch.
- Add rhubarb and apples or strawberries; toss to coat.
- Spoon the mixture into an 8-inch cast-iron skillet or ovenproof dish.
-
Make the Crisp Topping
- In a small bowl, combine oats, brown sugar, melted butter, flour, and cinnamon.
- Mix until the mixture resembles coarse crumbs.
-
Bake
- Sprinkle the oat mixture evenly over the fruit.
- Bake for about 45 minutes or until the crisp is bubbly and the fruit is tender.
-
Serve & Enjoy
- Serve warm with vanilla ice cream if desired.
Notes
- Fruit Variations: Try a mix of rhubarb, strawberries, and apples for a well-balanced flavor.
- Storage: Keep leftovers in the fridge for up to 3 days. Reheat in the oven for best texture.
- Make Ahead: Assemble and store in the fridge for up to 24 hours before baking.
Nutrition
- Serving Size: 1 portion
- Calories: 250 kcal
- Sugar: 30g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40 g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg