A bowl of strawberry rhubarb crisp with a juicy fruit filling and oatmeal brown sugar crumble on top. Served with a scoop of vanilla ice cream
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Strawberry Rhubarb Crisp

Sweet, juicy, a little tart and topped with a delicious cinnamon, oat crumble - this Strawberry Rhubarb Crisp is hard to beat. Serve it warm with a scoop of ice cream for the perfect summer dessert. 
Course Dessert
Cuisine American
Keyword Crisp, Fresh, Frozen Berries, Oats
Prep Time 30 minutes
Cook Time 48 minutes
Servings 8 people
Author Fiona Dowling

Ingredients

Strawberry Rhubarb Layer

  • 1 lb strawberries , hauled & sliced (about 3 cups)
  • 1 lb rhubarb stalks , cut into 1/2 inch slices
  • 3/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons lemon juice , freshly squeezed
  • 1 teaspoon vanilla extract

Crisp Topping

  • 3/4 cup all-purpose flour
  • 3/4 cup light brown sugar*
  • 3/4 cup quick oats
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2/3 cup unsalted butter , melted

Instructions

  • Preheat the oven to 350F degrees.

Strawberry Rhubarb Layer

  • In a large bowl stir together the sliced strawberries, sliced rhubarb, sugar, cornstarch, lemon juice and vanilla extract so that the fruit is evenly coated.
  • Set aside as you make the topping.

Oatmeal Crisp Topping

  • In a medium bowl stir together the flour, sugar, oats, cinnamon and salt.
  • Stir in the melted butter. It should feel like wet send and form crumbles/chunks if you squeeze it in your fist.

Assembly and Baking

  • Using a slotted spoon, spoon the strawberry rhubarb mixture into a 9x9 inch ceramic pan. Do not add the juice from the bottom of the bowl.
  • Crumble the oatmeal topping over top.
  • Cover the dish lightly with aluminum foil.
  • Bake for 30 minutes covered, then remove the aluminum foil and bake for an additional 20-25 minutes or until the top is golden brown.
  • Allow to cool for at least 15 minutes before serving.

Notes

*Or use 1/2 cup brown sugar and 1/4 cup white sugar.
**The sweetness will depend on the sweetness of the strawberries and the tartness of the rhubarb. You may want to adjust the amount of sugar depending on these 2 things and your personal preference. 
Store leftovers covered in the fridge for up to 3 days.