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.
Servings: 8 people
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.