Zutaten für Strawberry Rhubarb Crisp
- 4 cups chopped rhubarb
- 2 cups sliced strawberries
- ¾ cup granulated sugar
- Flour
- 1 teaspoon ground cinnamon
- ½ cup packed brown sugar
- Old Fashioned Oats
- ½ teaspoon ground nutmeg
- 1 cup (2 sticks) cold unsalted butter
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Zubereitung von Strawberry Rhubarb Crisp
- Preheat your oven to 350°F (175°C).
- In a large bowl, gently combine 4 cups chopped rhubarb, 2 cups sliced strawberries, ¾ cup granulated sugar, ⅓ cup all-purpose flour, and 1 teaspoon ground cinnamon.
- Pour the rhubarb and strawberry mixture into a greased 9x13 inch baking dish.
- In a separate bowl, combine 1 cup all-purpose flour, ½ cup packed brown sugar, ½ cup rolled oats, and ½ teaspoon ground nutmeg.
- Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the fruit mixture and pat it down gently.
- Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbly. Let cool slightly before serving.
- Serve warm with a scoop of vanilla ice cream or whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
175g
Fat
29g
Carbs
21g
