Strawberry, Rhubarb and Raspberry Crisp
Strawberry, rhubarb and raspberry crisp is a summer classic with ripe summer berries, tart rhubarb and a buttery, oatmeal topping.
Equipment
- mixing bowls of various sizes
- 8" or 9" baking dish
Ingredients
- 1 1/3 cup diced, fresh strawberries
- 1 1/3 cup fresh raspberries
- 1 1/3 cup diced fresh or frozen rhubarb* see notes if using frozen rhubarb
- 1 cup granulated sugar
- 1 teaspoon fresh lemon zest
- 1/2- 1 Tablespoons cornstarch* use 1/2 Tablespoon for fresh rhubarb, increase to 1 Tablespoon if using frozen
- 1/2 teaspoon ground nutmeg
- 3/4 cup brown sugar, packed
- 3/4 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 Tablespoons unsalted butter, melted
Instructions
- In a medium sized mixing bowl, combine the 1 1/3 cup diced, fresh strawberries 1 1/3 cup fresh raspberries and 1 1/3 cup diced fresh or frozen rhubarb* (see tips if using frozen rhubarb). Add in the 1 cup granulated sugar, 1/2- 1 Tablespoons cornstarch* (see tips if using frozen rhubarb), 1 teaspoon fresh lemon zest and 1/2 teaspoon ground nutmeg Stir until the fruit is completely coated.
- Place fruit in an even layer in a greased 8" or 9 " baking dish.
- In a separate mixing bowl, stir together the 3/4 cup brown sugar, 3/4 cup all-purpose flour, 3/4 cup old-fashioned oats, 1/2 teaspoon baking soda and 1/4 teaspoon salt. Stir in 6 Tablespoons unsalted butter, melted and mix until combined.
- Sprinkle the oatmeal topping evenly over the fruit. Place the baking dish on a sheet pan to catch any fruit juice that bubbles over while baking. Bake @ 350°F 30-35 minutes, until bubbly around edges and crumble topping begins to crisp. Serve warm.
Notes
- If using frozen rhubarb, thaw completely and drain before using.
- Do not decrease the sugar with the fruit; rhubarb is very tart and needs sugar to balance it out.
- Store baked crisp covered for up to 72 hours in the refrigerator.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 66gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 150mgPotassium: 197mgFiber: 3gSugar: 47gVitamin A: 293IUVitamin C: 21mgCalcium: 53mgIron: 1mg
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