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Rhubarb Strawberry Crisp

An easy summer crisp with a deep red and tangy-sweet rhubarb-strawberry filling.

Course Breakfast, Dessert
Cuisine American
Keyword crisp, dessert, rhubarb, strawberry
Prep Time 20 minutes
Cook Time 40 minutes

Ingredients

Rhubarb-Strawberry Filling

  • 5 cups chopped rhubarb and strawberries (5 cups in total)
  • 3/4 cup sugar
  • 2 tbsp flour
  • 1 lemon, juiced

Crisp Topping

  • 1 cup rolled oats
  • 1 cup pecans ground in food processor
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1/2 cup flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 6 tbsp butter, melted

Instructions

  1. For the fruit filling: Toss the chopped fruit in a bowl with the sugar, flour, and lemon juice. Pour the fruit mixture into a 9"x9" baking pan or a 9" cast iron skillet. Bake the fruit at 350 for 25 minutes or until bubbly.

  2. While the fruit is baking, make the topping: Combine the oats, ground pecans, sugars, flour, cinnamon, and ginger in a bowl. Add the melted butter and mix until it is an evenly moist, crumbly mix. Remove the fruit from the oven and pour the topping over it. Return to the oven and bake it for an additional 20 minutes, or until the topping is light brown and crisp.