First Prize Strawberry Rhubarb Crisp

4.5
(69)

I came across this recipe in a magazine, and with a few adjustments I was able to make it into a delicious crisp. It goes great with vanilla ice cream and one can also alter the recipe to make a mango raspberry crisp which is just as delightful! Optional: sprinkle the top with a handful of rolled oats and brown sugar.

19
19
19
19
Prep Time:
20 mins
Cook Time:
1 hrs
Total Time:
1 hrs 20 mins
Servings:
10
Yield:
10 servings

Ingredients

  • 1 cup rolled oats

  • 1 cup all-purpose flour

  • ½ cup brown sugar

  • ½ cup butter, melted

  • 2 cups chopped strawberries

  • 2 cups chopped rhubarb

  • 1 cup cold water

  • ½ cup white sugar

  • 1 tablespoon cornstarch

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.

  3. Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.

  4. Bake in the preheated oven until bubbling, about 1 hour.

Nutrition Facts (per serving)

257 Calories
10g Fat
40g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 257
% Daily Value *
Total Fat 10g 13%
Saturated Fat 6g 30%
Cholesterol 24mg 8%
Sodium 71mg 3%
Total Carbohydrate 40g 15%
Dietary Fiber 2g 8%
Total Sugars 23g
Protein 3g
Vitamin C 22mg 108%
Calcium 45mg 3%
Iron 1mg 7%
Potassium 182mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love