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Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Craving something sweet and comforting? Try this delicious Strawberry Rhubarb Crisp! With its perfect blend of tart rhubarb and sweet strawberries, topped with a crunchy oat topping, it's sure to be a hit. Enjoy this easy dessert warm with a scoop of ice cream tonight!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 21 oz Strawberry Rhubarb Pie Filling
  • 1 cup Fresh Strawberries sliced
  • 1/2 cup All Purpose Flour
  • 1/3 cup Granulated Sugar
  • 1/4 cup Rolled Oats
  • 1/4 cup Softened Butter
  • pinch Salt
  • to taste Ice Cream if desired

Equipment

  • Baking Sheet
  • Wooden Spoon
  • Chef's Knife
  • Oven

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Gather four small quiche dishes or ramekins and place them on a baking sheet.
  3. Spoon the strawberry rhubarb pie filling into each dish evenly.
  4. Top with the sliced fresh strawberries.
  5. In a small bowl, stir together the all-purpose flour, granulated sugar, rolled oats, softened butter, and salt.
  6. Evenly sprinkle the crumbly topping over each dish of filling.
  7. Bake for 20 to 25 minutes.
  8. Let cool slightly before serving with ice cream.

Notes

  • Storage: If you have leftovers, store them in an airtight container in the fridge for up to three days.
  • Freezing: You can freeze the unbaked crisp for later enjoyment.
  • Pairing: This crisp goes wonderfully with vanilla ice cream or whipped cream.
  • Add Nuts: For a crunchy variation, add chopped nuts.
  • Seasonal Variations: In the fall, replace strawberries with apples.