Strawberry Rhubarb Crisp with Oatmeal Cookie Streusel
Classic strawberry rhubarb crisp is topped with a fun, crunchy oatmeal cookie streusel! The tart rhubarb, sweet strawberries, and oatmeal cookie topping are a match made in heaven.
- 3 cups strawberries (stems removed, sliced across the berry in 3-4 pieces)
- 3 cups rhubarb (leaves removed; washed; sliced into ½ inch pieces)
- ½ cup granulated sugar (50 g)
- ¼ cup all purpose flour (31 g)
- 6 ¾ oz store-bought oatmeal cookies (250 g)
- ½ cup butter (melted; 113 g)
- ½ cup rolled oats (50 g)
- ½ cup brown sugar (packed; 100 g)
- ½ cup all purpose flour (63 g)
- ¼ teaspoon cinnamon
Preheat oven to 375°F.
Stir together the strawberries, rhubarb, sugar and flour. Spread evenly in a 9X9 inch baking dish.
Add the cookies to a food processor fitted with a steel blade, pulsing until they are crumbly. There will be lots of fine crumbs, and a few chunks.
Combine the cookie crumbs/chunks with the melted butter, rolled oats, flour and cinnamon, mix until well combined.
Spread the crumble topping evenly over the fruit.
Bake for 35-40 minutes, until topping is golden brown.
Allow to cool slightly before serving.
After baking through, crisp may be stored in the fridge for up to 4 days (best served within 2 days though):
- After baking through, cool completely, cover and refrigerate for up to 48 hours.
- Rewarm uncovered in the oven at 350°F for 25 minutes, or until warmed through.
- Alternatively, you can heat individual slices in the microwave, or enjoy them cold.
- swap the strawberries for peaches, nectarines or blueberries
- swap the oatmeal cookies for gingersnaps
- add ¼ teaspoon of cardamom and/or ginger to the streusel
- add ½ teaspoon vanilla extract the the fruit filling
Serving: 1/9 of batch | Calories: 366kcal | Carbohydrates: 53g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 208mg | Potassium: 252mg | Fiber: 3g | Sugar: 29g | Vitamin A: 381IU | Vitamin C: 31mg | Calcium: 66mg | Iron: 2mg