Strawberry Rhubarb Crisp

This homemade strawberry rhubarb crisp is made with tart rhubarb and sweet strawberries topped with an almond oat crumble for a simple summer dessert! Serve with vanilla ice cream or whipped cream!

Course Dessert

Cuisine American, Southern

Prep Time 15

Cook Time 40

Cooling Time 20

Total Time 1 15

Servings

Calories 515kcal

Author Kyleigh Sage

Equipment

ceramic pie dish

Ingredients

Crisp Topping

½ cup all purpose flour (substitute almond flour)
½ cup almond flour (substitute all purpose flour)
½ cup rolled oats
½ cup sliced almonds
¾ cup granulated sugar
½ cup unsalted butter melted
1 teaspoon vanilla extract

Strawberry Rhubarb Filling

16 ounces fresh strawberries
3 cups fresh rhubarb (about 6-8 stalks)
½ cup granulated sugar
3 tablespoons cornstarch
2 teaspoons lemon juice
1 teaspoon vanilla bean paste substitute vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 350°F.
Mix together the flour, almond flour, oats, almonds, brown sugar, and salt.
Add in the melted butter and vanilla extract and mix until it forms a wet, sand like mixture. Set aside.
Wash and hull the strawberries and cut in half. Discard any rhubarb leaves, then wash and trim the ends. Cut the rhubarb stalks into 2 inch pieces.
Add the strawberries and rhubarb to a bowl and toss with the sugar, cornstarch, lemon juice, and vanilla bean paste.
Pour into a ceramic baking dish.
Sprinkle the topping evenly over the strawberry rhubarb mixture.
Bake at 350°F for 40-50 minutes or until the top is golden brown and the filling is bubbly.
Remove from the oven and let cool for at least 20 minutes so the filling can congeal slightly.
Serve the strawberry rhubarb crisp warm or cold with vanilla ice cream or homemade whipped cream!

Notes

This strawberry rhubarb crisp is best eaten the same day but will keep covered in the fridge for up to 3 days. You can reheat in the microwave or oven if desired.

Nutrition