Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 2 cups rhubarb stalks, chopped
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 cup quick-cooking oats
- 1/4 cup unsalted butter, melted
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine strawberries, rhubarb, granulated sugar, brown sugar, flour, and cinnamon. Toss gently to coat.
- Pour the fruit mixture into a greased baking dish.
- In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Drizzle in the melted butter and stir until crumbly.
- Sprinkle the oat mixture evenly over the fruit layer.
- Bake for 35-40 minutes until golden brown and bubbly. Allow to cool for 10 minutes before serving.
Notes
- Feel free to substitute strawberries with blueberries or add nuts for extra crunch.
- Store leftovers in the fridge for up to three days; reheat at 350°F for best results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the crisp (approximately 140g)
- Calories: 230
- Sugar: 18g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 15mg