Strawberry Rhubarb Pecan Crisp
Strawberry rhubarb pecan crisp has the perfect crispy topping, sweet juicy strawberries, and the tart flavor of the rhubarb provides the perfect bite!
Servings 8
Calories 417kcal
Ingredients
- 4 cups strawberries cut into chunks
- 2 cups rhubarb about 4 stalks sliced
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
Topping
- 1 cup flour
- 3/4 cup old fashioned oats
- 1/2 cup chopped pecans
- 3/4 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 8 tablespoons butter melted
Instructions
- Preheat oven to 350 degrees
- In a large bowl add strawberries, rhubarb, cornstarch, and granulated sugar and gently mix together. Place in a 9x13 baking dish.
- In a medium bowl mix together flour, oats, brown sugar, salt, and cinnamon. Add in melted butter, using a fork mix the butter in until it becomes a wet crumble mixture. Spread crumble over strawberries and gently pat.
- Bake uncovered for 35-40 minutes or until the top is crisp and lightly browned and the fruit is bubbling.
- Allow to cool 10-15 minutes then serve with ice cream or whipped cream.
Video
Notes
Make sure to cut your strawberries into chunks, not slices, if cut too thin/small they will turn to mush while baking.
You can adjust the sugar based on the sweetness of the strawberries.
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Frozen strawberries: Although fresh holds up much better after baking. If you need to use frozen strawberries I recommend letting them thaw in a large bowl overnight and not adding any extra juice that comes out into the bowl.
No Rhubarb? Just add 2 addition cups of strawberries.
Nutrition
Serving: 1g | Calories: 417kcal | Carbohydrates: 64g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Cholesterol: 30mg | Sodium: 231mg | Fiber: 4g | Sugar: 40g