Skillet Strawberry Rhubarb Crisp
Easy strawberry rhubarb crisp made with oats and almond meal.
- Prep Time: 10-15 mins
- Cook Time: 20-25 mins
- Total Time: 30-40 mins
- Yield: Serves 8
- Category: Dessert
- Method: Stove-Top, Baking
- Cuisine: American
Ingredients
Scale
Crumble:
- 3 tablespoons butter
- 2 tablespoons brown sugar
- ¾ cup old-fashioned rolled oats
- ¾ cup almond meal
- ½ cup walnuts, chopped
Filling:
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, washed and diced
- Zest and juice of 1 medium lemon
- 1 tablespoons cornstarch
- ¼ cup honey
- Dash coarse salt
Instructions
- Preheat the oven to 350 degrees.
- Place butter in a microwave-safe dish and microwave for 30 seconds, until melted. Whisk in brown sugar. Stir in oats, almond meal and walnuts until combined. Set aside.
- Grease a cast iron skillet and place on medium-high heat. Add strawberries and rhubarb and cook 60-90 seconds. In a small bowl, whisk together the lemon juice and zest and cornstarch, until cornstarch is dissolved. Whisk in honey and a dash of salt. Add to the pan with the fruit, stir, and cook 30-60 seconds, until the mixture starts to bubble.
- Evenly crumble topping over the fruit in the skillet. Bake in the preheated oven for 15-20 minutes, until fruit mixture is bubbly and thick, and topping is crispy. Allow crisp to cool a few minutes before serving (with or without vanilla ice cream).
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 242
- Sugar: 15g
- Sodium: 107mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 11mg