Easy Strawberry Rhubarb Crisp Recipe
This strawberry rhubarb crisp is such a quick and easy recipe! It makes 4 individual crisps in ramekins using fresh or frozen fruit!
Servings: 4 people
Calories: 252kcal
Equipment
- 4 6 ounce ramekins
- Baking sheet
- Mixing bowls
- Measuring spoons
- Spatula
Ingredients
Strawberry Rhubarb Filling
- 1 tablespoon lemon juice
- 1 tablespoon (8 g) cornstarch
- 2 cups strawberries fresh or frozen, chopped
- 1¾ cups rhubarb fresh or frozen, chopped
- ¼ cup (50 g) light brown sugar packed
Crisp Topping
- 5 tablespoons (39 g) all-purpose flour
- ¼ cup (26 g) old-fashioned oats
- tiny pinch salt
- tiny pinch ground cinnamon optional
- ¼ cup (50 g) light brown sugar packed
- 2 tablespoons (28 g) unsalted butter melted
Instructions
- Preheat oven to 350°F/177°C.
Crisp Topping
- Combine the flour, oats, salt, cinnamon and brown sugar in a small bowl. Stir in the melted butter. The mixture should be crumbly like wet sand.
Strawberry Rhubarb Filling
- In a medium bowl, dissolve the cornstarch in the lemon juice. Mix in the chopped strawberries, rhubarb and brown sugar.
Assemble & Bake
- Distribute the filling evenly among 4 ramekins. Sprinkle the crisp on top.
- Place ramekins on a baking sheet and bake until the fruit is bubbly and the crisp is tan (about 30-35 minutes).
- Let cool for a few minutes and enjoy plain or topped with ice cream!
Notes
Storage: Leftovers can be stored in the refrigerator for up to 1 week. They can be served cold or warmed up for 20-40 seconds.
Frozen Fruit: If you use frozen fruit, keep it frozen - do not thaw ahead of time.
Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.
Nutrition
Calories: 252kcal | Carbohydrates: 48g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 12mg | Potassium: 356mg | Fiber: 3g | Sugar: 31g | Vitamin A: 246IU | Vitamin C: 49mg | Calcium: 93mg | Iron: 1mg
