Strawberry Rhubarb Crisp Recipe
Strawberry Rhubarb Crisp - a simple, delicious and easy strawberry rhubarb crisp recipe! The perfect summer dessert!
Ingredients
Strawberry Rhubarb Mix:
- 3 cups fresh strawberries quartered
- 2 ½ cups fresh rhubarb cut into 1 inch or smaller chunks
- ½ cup coconut sugar
- ¼ cup whole wheat flour
- 1 tablespoon honey
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg
- pinch kosher salt
- 1 tablespoon butter
Crisp Mix:
- 1 cup rolled oats
- ½ cup light brown sugar
- ¼ cup whole wheat flour
- 6 tablespoons butter softened
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- pinch kosher salt
Serving Suggestion:
- vanilla ice cream
Instructions
- Prep: Preheat oven to 375℉.
- Strawberry Rhubarb Mixture: Combine 3 cups fresh strawberries, 2 ½ cups fresh rhubarb, ½ cup coconut sugar, ¼ cup whole wheat flour, 1 tablespoon honey, 2 teaspoons lemon juice, 1 teaspoon vanilla extract, ¼ teaspoon nutmeg and pinch kosher salt in a medium-sized bowl. Transfer to 9x9 baking pan. Break up 1 tablespoon butter and dot the top of the Strawberry Rhubarb Mix.
- Make Crisp: In a separate bowl, add 1 cup rolled oats, ½ cup light brown sugar, ¼ cup whole wheat flour, softened butter, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and pinch kosher salt. Use a fork or pastry cutter to fully combine.
- Bake: Cover the Strawberry Rhubarb Mixture with the Crisp mixture. Place in the oven (middle rack and uncovered) for 45-50 minutes or until the strawberry rhubarb mix is nice and bubbly.
- Cool + Serve: Remove from oven and let cool 10-15 minutes. Serve with your favorite vanilla bean ice cream (regular or dairy-free).
Notes
- Gluten-Free: to make this gluten-free use a 1-to-1 gluten-free flour and certified gluten-free oats.
- Dairy-Free: to make this recipe dairy-free use a dairy-free butter and serve with dairy-free ice cream or dairy-free whipped cream.
- Storage: simply cover in plastic wrap and leave it out at room temperature for up to 3 days.
- Frozen Strawberries: I wouldn't recommend using frozen strawberries, but you can. The resulting texture may be a bit softer as there may end up being excess water/liquid.
Nutrition
Calories: 243kcal | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 23mg | Sodium: 94mg | Potassium: 251mg | Fiber: 3g | Sugar: 23g | Vitamin A: 314IU | Vitamin C: 31mg | Calcium: 58mg | Iron: 1mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
