Strawberry Rhubarb Crisp

5 from 1 vote

A simple and versatile dish suitable for any time of the year, we made a Strawberry Rhubarb Crisp lightly spiced with cinnamon and ginger, then topped it with a sweet and filling oat biscuit topping.

Prep Time10

Cook Time40

Total Time50

Course: Dessert, Food + Drink, Snack

Cuisine: north american

Keyword: crisp recipe, crumble recipe, simple dessert, weeknight dessert

Servings: servings

Calories: 378kcal

Author: Philip Lago and Mystique Mattai

Ingredients

Fruit Filling

6 cups chopped fresh rhubarb
4 cups chopped fresh strawberries
¾ cup white sugar
¾ teaspoon ground ginger
¾ teaspoon ground cinnamon

Topping

1 ½ cup all-purpose flour
½ cup rolled oats
½ cup brown sugar
2 teaspoon baking powder
¾ cup salted butter cold and grated

Instructions

Preheat oven to 350°F.
In a large bowl, toss strawberries and rhubarb with white sugar, ginger, and cinnamon, then set aside.
In a separate bowl, combine flour, oats, brown sugar, and baking powder. Mix in the butter with a fork, then form it into a shaggy dough. Transfer the dough to your countertop and knead until it comes together. Roughly shape the dough into 9 evenly sized biscuits.
Pour the strawberries and rhubarb into an 8 by 8-inch baking dish and place handfuls of the crumble mixture loosely on top.
Bake in the oven for 40 minutes, until the fruit is bubbling and biscuits are golden brown. Serve with fresh strawberries and ice cream or whipped cream

Nutrition