Strawberry Rhubarb Crisp
Strawberry rhubarb crisp is a sweet-tart fruit dessert with a buttery cookie topping that comes together fast with a simple shortcut.
Servings: 6
Equipment
Ingredients
- 4 cups halved strawberries fresh or frozen (see notes)
- 2 cups sliced rhubarb fresh or frozen
- ⅓ cup granulated sugar
- ¼ cup all-purpose flour
Topping
- 1 (17.5 ounce) package oatmeal cookie mix about 2½ cups
- ⅓ cup butter melted
Instructions
- Preheat your oven to 375℉.
- In a large bowl, mix strawberries, rhubarb, sugar, and flour until well coated. Transfer to a 2-quart baking dish.
- In a separate bowl, combine the cookie mix and melted butter. Drop clumps of the topping over the fruit.
- Bake for 30 to 40 minutes or until topping is golden and the rhubarb is tender.
- Allow to sit for at least 15 minutes before serving.
Notes
- If using frozen fruit, ensure it is thawed and well-drained beforehand, or the dish may end up soggy.
- Snickerdoodle or sugar cookie mix will work in this recipe if you don't have oatmeal cookie mix on hand.
- If the topping is browning too fast while the crisp is in the oven, lightly tent a piece of foil over the top.
Nutrition
Calories: 192kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 84mg | Potassium: 273mg | Fiber: 3g | Sugar: 16g | Vitamin A: 368IU | Vitamin C: 60mg | Calcium: 54mg | Iron: 1mg