Easy Strawberry Rhubarb Crisp
This easy strawberry rhubarb crisp is sweet, tart, and topped with a golden, buttery crumble—no oats required! A simple dessert that tastes like summer in every bite.
Ingredients
- 3 cups strawberries , diced
- 1 ½ cups rhubarb , chopped in 1/2" pieces
- 1 Tablespoon lemon juice
- ½ cup granulated sugar
- ¼ cup cornstarch
For the topping:
- 1 ⅓ cups all-purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 teaspoon baking powder
- zest of 1 lemon (about 1 teaspoon)
- ½ cup unsalted butter , almost melted
- Pinch salt
For serving (optional): ice cream or whipped cream
Instructions
- Preheat oven to 375°F.
- Place 3 cups strawberries and 1 1/2 cups rhubarb in the base of a 10-inch cast iron skillet or pie plate. Pour 1 Tablespoon lemon juice over the top. Then sprinkle 1/2 cup sugar and 1/4 cup cornstarch over top and toss until coated.
- Combine 1 1/3 cups flour, 1/4 cup sugar, 1/4 cup brown sugar, 1 teaspoon baking powder, and zest of one lemon in a medium size bowl. Stir the 1/2 cup slightly melted butter and pinch of 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.
- Serve. Top with ice cream or whipped cream if desired.
Nutrition
Calories: 316kcal, Carbohydrates: 50g, Protein: 2g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 6mg, Potassium: 230mg, Fiber: 2g, Sugar: 28g, Vitamin A: 385IU, Vitamin C: 34.3mg, Calcium: 64mg, Iron: 1.4mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
