Strawberry, Raspberry and Rhubarb Crisp
A great summer dessert, perfect for parties and barbecues!
Ingredients
- 2 cups sliced strawberries (230 grams)
- 2 cups sliced rhubarb (250 grams)
- 1 cup raspberries (170 grams)
- ¾ cup granulated sugar (150 grams)
- 1 tablespoon cornstarch
- Zest of 1 orange
Crisp Topping:
- ¾ cup all-purpose flour (90 grams)
- ½ cup old-fashioned rolled oats (50 grams)
- ⅓ cup light or dark brown sugar (70 grams)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 6 tablespoons cold unsalted butter , cubed (85 grams)
- Vanilla ice cream or whipped cream , for serving (optional)
Instructions
- Preheat oven to 350°F. Grease a medium sized baking dish with butter or nonstick spray.
- Toss the fruit with the sugar, cornstarch and orange zest. Dump into the prepared dish.
- In a medium bowl, combine the flour, oats, sugar, cinnamon and ginger. .
- Cut the butter into the dry ingredients with a pastry blender, large fork, or even your fingers until the mixture is crumbly, but comes together when pinched with your fingers. Scatter over the top of the fruit
- Bake until crisp topping is golden brown and fruit is bubbling, about 30-35 minutes.
- Let cool slightly, then serve warm with whipped cream or ice cream, if desired.
Nutrition
Calories: 274kcal | Carbohydrates: 47g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 6mg | Potassium: 209mg | Fiber: 3g | Sugar: 30g | Vitamin A: 294IU | Vitamin C: 28mg | Calcium: 50mg | Iron: 1mg