Mini Strawberry Rhubarb Crisps
There's nothing quite like the sweet-tart combination of strawberries and rhubarb, and these Strawberry Rhubarb Mini Crisps take it to the next level with the addition of juicy raspberries! Bursting with bright, fruity flavors and topped with a buttery oat crumble, this dessert is the perfect balance of tangy and sweet. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat!
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Ingredients:
For the strawberry rhubarb filling:
1 cup (110g) strawberries, quartered, fresh or frozen*
2/3 cup (80g) raspberries, fresh or frozen*
1 and 1/4 cups (120g) rhubarb, sliced into 1/2-inch chunks, fresh or frozen*
3 tbsp granulated sugar
2 tsp cornstarch
1 tsp fresh orange zest
1/2 tsp vanilla extract
Pinch of salt
For the crisp topping:
2 tbsp (18g) all-purpose flour (option for gluten-free)
2 tbsp (13g) old-fashioned oats
1 and 1/2 tbsp (19g) light brown sugar
1 and 1/2 tbsp (19g) granulated sugar
2/3 tsp cinnamon
1/8 tsp salt
2 tbsp unsalted butter, cold and cubed
Instructions (yields 4 servings):
Preheat the oven to 375°F. Butter four ramekin dishes and set aside.
Combine all strawberry rhubarb filling ingredients in a large bowl and toss to coat. Equally divide the filling between the four ramekins. Set aside.
Combine the flour, oats, light brown sugar, granulated sugar, cinnamon, and salt in a medium bowl. Add the butter and use your fingers or a fork to work the mixture until it resembles coarse crumbs.
Sprinkle the crisp topping over the fruit.
Bake for 20-25 minutes or until the fruit is bubbling and the crisp is golden brown.
Allow to cool slightly before serving warm. Top with vanilla ice cream or whipped cream!
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Calories: 180
Protein:
Fiber:
-
If using fresh fruit, follow the recipe as is. If using frozen fruit, increase cornstarch to 2 ½ tsp or 1 tbsp to prevent the crisp from becoming too watery.
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GF Option