Cooked - Low-sugar Strawberry Rhubarb Crisp

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Low-sugar Strawberry Rhubarb Crisp

6.0

3 cups chopped fresh or frozen, thawed and drained rhubarb (about 12 ounces)

2 cups sliced strawberries (about 12 ounces)

3 tablespoons granulated sugar, divided

2 tablespoons cornstarch

Zest of 1 orange

1 teaspoon vanilla extract

1 teaspoon finely chopped ginger

0.25 teaspoon fine salt, divided

1 cup rolled oats

0.25 cup white whole-wheat, whole-wheat pastry, all-purpose or all-purpose gluten-free flour

4 teaspoons unsalted butter or vegan butter, melted

2 tablespoons plus 2 teaspoons canola oil or other mild-flavored oil such grapeseed or safflower

1 teaspoon ground ginger

Preheat oven to 350°F. Combine rhubarb, strawberries, 2 tablespoons sugar, cornstarch, orange zest, vanilla, chopped ginger and ⅛ teaspoon salt in a large bowl. Transfer to a shallow 2-quart baking dish.
Combine oats, flour, the remaining 1 tablespoon sugar, butter, oil, ground ginger and the remaining ⅛ teaspoon salt in a medium bowl. Sprinkle the crumb mixture over the fruit.
Bake until the fruit is bubbly around the edges and the topping has browned, 30 to 35 minutes. Let cool on a wire rack for about 10 minutes before serving.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇺🇸American

Occasions📆Everyday🍂Seasonal

Season🌸Spring

DifficultyEasy ⏰ 45m

Created 69 weeks ago

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