Strawberry Rhubarb Crisp with Streusel Topping
This Strawberry Rhubarb Crisp is an easy fruit dessert that can be made year-round and what makes it even better is the oat streusel topping!
Crisp, Cobbler, Crumble: What’s the Difference?
A cobbler typically has a doughy, biscuit-like topping. Crumbles are more like a streusel topping, but they don’t contain any oats.
- quartered fresh strawberries - sliced fresh rhubarb or thawed frozen rhubarb granulated sugar - cornstarch - lemon juice - salt
- light brown sugar - old-fashioned rolled oats - whole-wheat pastry flour -unsalted butter, softened
Preheat the oven to 350 degrees F.
In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and salt
To prepare topping: Combine brown sugar, oats, flour, and butter (starting with 4 tablespoons of butter) in a medium bowl; stir until thoroughly combined.
Bake the crisp until the topping is golden, 35 to 40 minutes.
Strawberry Rhubarb crisp can truly be made any time of the year! For detailed recipe, visit Julie Harrington