Zutaten für Strawberry Rhubarb Crisp
- Fresh Rhubarb
- Fresh Strawberries
- Orange, Zest Of
- Orange, Juice Of
- ¾ cup granulated sugar
- ¼ cup all-purpose flour (for filling) + ½ cup all-purpose flour (for topping)
- Old Fashioned Oats
- Light Brown Sugar
- Ground Cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup (2 sticks) cold unsalted butter
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Zubereitung von Strawberry Rhubarb Crisp
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine 4 cups chopped rhubarb, 4 cups sliced strawberries, 1 tablespoon orange zest, and 2 tablespoons orange juice. Gently toss until well combined.
- In a separate medium bowl, whisk together ¾ cup granulated sugar and ¼ cup all-purpose flour. Add to the fruit mixture and stir until evenly coated.
- Pour the fruit mixture into an ungreased 3-quart casserole dish.
- To make the topping: In a medium bowl, combine 1 ½ cups rolled oats, ½ cup all-purpose flour, ½ cup packed brown sugar, 1 teaspoon ground cinnamon, and ¼ 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 topping evenly over the fruit filling.
- Bake for 30-35 minutes, or until the fruit filling is bubbly and the topping is golden brown. Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
227g
Fat
50g
Carbs
29g
