Baked Mixed Berry Fruit Crisp with Pecan Streusel
Whether you call it a blueberry rhubarb crisp or crumble, combine sweet berries with tart rhubarb, top with a crunchy pecan streusel topping and you have a scrumptious combination. For a fantastic and easy dessert this Spring or Summer, try adding rhubarb to your berries.
Ingredients
Fruit Mixture
- 6 cups strawberries (cut in half)
- 2 cups blueberries
- 2 cups rhubarb (chopped into ½ inch pieces)
- 1 cup turbinado sugar
- 2 tablespoons flour
- 1 tablespoon cornstarch
Topping
- ¾ cup brown sugar
- ½ cup butter (melted)
- ⅛ teaspoon salt
- 1 ½ cups flour
- 1 cup pecans (coarsely chopped)
Instructions
- Preheat oven to 350º.
Fruit Mixture
- Mix together fruit in a large bowl. In a separate bowl combine dry ingredients and mix with fruit. Pour into a large 9 X 13 baking dish.
Pecan Streusel Topping
- Combine all ingredients and crumble over the fruit.
- Bake for 30 minutes until bubbly and slightly brown. Let cool for a few minutes and serve warm.
Barbara's Notes + Tips
- Use fresh not frozen strawberries.
- You can use any combination of berries you like including blackberries and raspberries.
- You can make this in individual ramekins, but you will need to shorten the baking time by about 5 minutes.
- Place a baking sheet under the baking dish when cooking to catch any spill overs.
- You can use fresh or frozen rhubarb.
Nutrition
Serving: 1serving | Calories: 349kcal | Carbohydrates: 55g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 98mg | Potassium: 261mg | Fiber: 4g | Sugar: 36g | Vitamin A: 285IU | Vitamin C: 46.4mg | Calcium: 54mg | Iron: 1.6mg
