Strawberry Rhubarb Crisp (Crumble)
Enjoy the delightful flavors of strawberries and rhubarb in this crunchy and sweet dessert. Perfect for any occasion, this Strawberry Rhubarb Crisp is a crowd-pleaser that is both comforting and refreshing.
Ingredients
Main Ingredients
- 500 g strawberries, hulled and quartered
- 400 g rhubarb stalks, trimmed and sliced 1/2-inch thick
- 1/2 cup raw or coconut sugar
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- 3/4 cup rolled oats
Crumble Topping
- 1/3 cup plain or all-purpose flour
- 2 tablespoons finely shredded coconut
- 2 tablespoons honey
- 3 tablespoons reduced-fat butter, melted
- 1 tablespoon light brown sugar
- Pinch salt
Instructions
Directions
- Preheat the oven to 375°F | 190°C.
- Combine the strawberries, rhubarb, sugar, cornstarch, and vanilla in a 2-quart 8-inch baking dish. Mix well.
- In a medium-sized bowl, combine oats, flour, coconut, honey, butter, sugar, and salt. Mix well.
- Evenly cover the fruit with the oat mixture and bake for 45 minutes until the fruit bubbles and the crumble is golden and crisp.
- Serve immediately with ice cream, frozen yogurt, or enjoy it plain.
Notes
You can add a scoop of vanilla or cinnamon to the oat mixture for an enhanced flavor profile.