STRAWBERRY RHUBARB CRISP
Gorgeous red fruit bubbling away beneath a crunchy oat streusel topping -- this strawberry rhubarb crisp is one of the easiest and best desserts I know.
Provided by Jennifer Segal
Categories Desserts
Time 1h10m
Yield 6-8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, and vanilla. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white.
- Transfer the fruit mixture to a 2-quart or 8-inch baking dish (no need to butter it) and set aside while you prepare the topping.
- In the bowl of a food processor, combine the flour, brown sugar, granulated sugar and salt. Process until well combined, about 30 seconds. Add the cold butter and pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within. Transfer to a medium bowl and stir in the oats and chopped pecans.
- Spoon the topping evenly over the fruit without packing down. Bake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown. Cool for 20 minutes before serving. Spoon into shallow bowls and serve with vanilla ice cream.
- Note: If your baking dish is shallow, place it on top of a foil-lined sheet pan to catch any spills that might bubble over the edges.
- Note: Don't be tempted to increase the strawberries in the recipe, or you'll end up with fruit soup (they release a lot of juice).
- Freezer-Friendly Instructions: The crisp can be frozen tightly covered for up to 3 months. Before serving, reheat it, uncovered, in a 300°F oven until heated through and crisp on top.
Nutrition Facts : Calories 332, Fat 14g, Carbohydrate 49g, Protein 4g, SaturatedFat 6g, Sugar 32g, Fiber 3g, Sodium 81mg, Cholesterol 23mg
STRAWBERRY RHUBARB CRISP
Strawberry Rhubarb Crisp combines fresh sweetened strawberries and rhubarb with a delicous oatmeal topping. It's the perfect easy summer dessert recipe!
Provided by Krissy Allori
Categories Dessert
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Place strawberries and rhubarb in a large bowl. Add sugar, corn starch, vanilla and lemon juice; stir to combine. Transfer to an 8x8 or 9x9 baking dish.
- Mix oats, flour, and brown sugar together in a small bowl. Add butter and mix to combine until mixture is crumbly. Spread over fruit mixture.
- Bake in preheated oven for 1 hour, until fruit mixture is thick and the topping is golden brown.
- Serve warm with a scoop of vanilla ice cream.
Nutrition Facts : Calories 375 kcal, Carbohydrate 55 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 41 mg, Sodium 10 mg, Fiber 4 g, Sugar 34 g, ServingSize 1 serving
FIRST PRIZE STRAWBERRY RHUBARB CRISP
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.
Provided by xMichellex
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h20m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
- Bake in the preheated oven until bubbling, about 1 hour.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 40.2 g, Cholesterol 24.4 mg, Fat 10 g, Fiber 2.3 g, Protein 2.9 g, SaturatedFat 6 g, Sodium 71.3 mg, Sugar 22.7 g
STRAWBERRY RHUBARB CRISP
Easy strawberry rhubarb crisp recipe
Provided by Kate @ I Heart Eating
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Combine all the strawberries, rhubarb, sugar, and cornstarch in a large bowl. Stir to combine well. Spoon into a shallow baking dish (1 ½ quart).
- To make the topping, in a food processor (or with your hands) combine the flour, oats, and brown sugar and pulse (or smoosh) to combine.
- Add the butter and pulse (or smoosh) until the mixture looks dry and crumbly.
- Crumble the topping over the filling.
- Bake in the preheated oven until the filling is hot and bubbly all the way through and the topping looks crispy and light brown, about 25 to 30 minutes.
Nutrition Facts : ServingSize 1 serving, Calories 372 kcal, Carbohydrate 62 g, Protein 4 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 112 mg, Fiber 4 g, Sugar 35 g
STRAWBERRY RHUBARB CRISP
Steps:
- Preheat the oven to 350 degrees F.
- For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
- For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.
STRAWBERRY RHUBARB CRISP
Steps:
- Preheat the oven to 350 degrees.
- For the fruit, toss the rhubarb, strawberries, 3/4 cup granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8 by 11-inch baking dish and place it on a sheet pan lined with parchment paper.
- For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt, and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.
RHUBARB CRISP
I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! -C.E. Adams, Charlestown, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. , In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.
Nutrition Facts : Calories 320 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 124mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 3g fiber), Protein 3g protein.
STRAWBERRY-RHUBARB CRISP WITH PIE CRUST
Super easy strawberry rhubarb crisp recipe for fresh strawberries and fresh rhubarb.
Provided by Amy and Justin
Categories Rhubarb Crisps and Crumbles
Time 1h15m
Yield 14
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Cut each pie crust into a square and piece together to cover the bottom of the prepared baking dish.
- Bake in the preheated oven for 12 minutes. Remove from the oven; leave oven on.
- Mix strawberries, rhubarb, sugar, and flour for filling together in a large bowl; pour into the crust.
- Combine flour, brown sugar, and oats for topping in another bowl. Add butter and cut in with a pastry blender until crumbly. Sprinkle over the filling.
- Return to the oven and bake until crisp and lightly browned, 40 to 45 minutes.
Nutrition Facts : Calories 482.9 calories, Carbohydrate 79.9 g, Cholesterol 17.4 mg, Fat 16.4 g, Fiber 4.1 g, Protein 5.8 g, SaturatedFat 6.5 g, Sodium 148.9 mg, Sugar 42.8 g
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