This strawberry rhubarb crisp is filled with fresh strawberries and rhubarb and topped with a delicious, flaky crumble. The best strawberry dessert that's tastes amazing with a scoop of ice cream or whipped cream.
Prep Time: 15 minutesminutes
Cook Time: 40 minutesminutes
Total Time: 55 minutesminutes
Servings: 8
Ingredients
3cupsstrawberries, diced
1 ½cupsrhubarb, chopped in 1/2" pieces
1Tablespoon lemon juice
½cupgranulated sugar
¼cupcornstarch
For the topping:
1 ⅓cupsall-purpose flour
¼ cupgranulated sugar
¼cuplight brown sugar
1teaspoonbaking powder
zest of 1 lemon(about 1 teaspoon)
½cupunsalted butter, almost melted
Pinch salt
For serving (optional): ice cream or whipped cream
Instructions
Preheat oven to 375°F. Place the strawberries and rhubarb in the base of a 10-inch cast iron skillet or pie plate. Pour the lemon juice over the top. Then sprinkle the sugar and cornstarch over top and toss until coated.
Combine the flour, sugar, brown sugar, baking powder, and lemon zest in a medium size bowl. Stir the melted butter and salt in with a fork, until it turns to crumbles.
Spread the crumbles over top of the strawberry rhubarb. Place skillet or pie plate on a baking sheet. Then bake for 40-45 minutes, or until golden brown and bubbly.