Strawberry Rhubarb Crisp
Welcome to a classic and delightful dessert recipe for Strawberry Rhubarb Crisp. This sweet and tangy combination of strawberries and rhubarb topped with a crispy, buttery oat mixture is sure to satisfy your cravings for a comforting treat.
Ingredients
Ingredients
- 20 ounces strawberries hulled and quartered
- 12 ounces rhubarb stalks about 5 or 6 cut into 1-inch pieces
- 0.5 orange zested and juiced
- 1 tbsp cornstarch
- 0.25 cup honey
- 0.75 cup quick oats gluten-free
- 0.33 cup 100% gluten-free or white whole wheat flour
- 2.25 ounces light brown sugar or coconut palm sugar
- 0.5 tsp cinnamon
- 3 tbsp butter melted
Instructions
How to Make Strawberry Rhubarb Crisp
- Heat oven to 375 degrees.
- Combine strawberries and rhubarb in an oven-safe dish.
- Add honey, orange juice, orange zest, and cornstarch. Toss until fruit is well coated.
- Mix oats, flour, sugar, cinnamon, and melted butter in a bowl. Spread over fruit.
- Bake for about 40 minutes until the topping is golden brown and the fruit is bubbling.
- Serve warm with a scoop of frozen yogurt or whipped cream if desired.
Notes
Experiment with different spices like nutmeg or ginger to add a depth of flavor to the crisp topping.