Get ready to tantalize your taste buds with the ultimate summer dessert that will make your mouth water and your guests beg for seconds! This Strawberry Rhubarb Pecan Crisp is not just a dessert - it's a flavor explosion that perfectly balances sweet, tart, and nutty in every single bite. Imagine a golden, crispy topping hiding a bubbling treasure of vibrant strawberries and tangy rhubarb, creating a dessert so irresistible that you'll want to make it again and again. Whether you're a baking novice or a seasoned pro, this recipe promises to be your new go-to summer treat that screams comfort and deliciousness!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups strawberries, sliced
- 2 cups rhubarb, chopped
- 1 cup pecans, chopped
- 1 cup rolled oats
- 1 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup butter, melted
- 1 tsp cinnamon
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Ensure the oven rack is positioned in the center for even baking.
- In a large mixing bowl, combine sliced strawberries and chopped rhubarb. Gently toss the fruits to mix evenly.
- Transfer the fruit mixture to a 9x13 inch baking dish, spreading it out in an even layer. The fruits should create a colorful base for the crisp.
- In a separate bowl, mix chopped pecans, rolled oats, brown sugar, all-purpose flour, and ground cinnamon until well combined.
- Pour melted butter and vanilla extract over the dry ingredients. Stir until the mixture becomes crumbly and all ingredients are thoroughly incorporated.
- Sprinkle the pecan-oat crumble evenly over the fruit layer, ensuring complete coverage.
- Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
- Remove from the oven and let cool for 15-20 minutes. This allows the filling to set and makes serving easier.
- Serve warm, optionally topped with vanilla ice cream or whipped cream for added indulgence.
Tips
- • For the best flavor, use fresh, in-season strawberries and rhubarb. If rhubarb isn't available, you can substitute with additional strawberries. • Make sure to chop your pecans and fruits into relatively uniform sizes to ensure even cooking and consistent texture. • Don't overmix the crumble topping - you want it to be loose and crumbly, not dense. • For extra richness, try using brown butter instead of regular melted butter in the topping. • Let the crisp cool for at least 15 minutes before serving to allow the filling to set and prevent burning your mouth. • Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience. • This crisp can be made ahead and reheated, making it perfect for dinner parties or potlucks. • Store any leftovers in the refrigerator and reheat in the oven to maintain the crisp's texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 30mg
