Strawberry Rhubarb Crisp (Printable)
Tender strawberries and tangy rhubarb baked beneath a golden oat-butter topping; serve warm with vanilla ice cream.
# What You'll Need:
→ Fruit Filling
01 - 3 cups fresh strawberries, hulled and quartered
02 - 2 cups fresh rhubarb, cut into ½-inch pieces
03 - ¾ cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 teaspoon vanilla extract
06 - 1 tablespoon fresh lemon juice
→ Crisp Topping
07 - ¾ cup old-fashioned rolled oats
08 - ½ cup all-purpose flour
09 - ½ cup packed light brown sugar
10 - ½ teaspoon ground cinnamon
11 - ¼ teaspoon kosher salt
12 - ½ cup (1 stick) cold unsalted butter, cut into small cubes
# How to Make It:
01 - Preheat oven to 350°F. Lightly grease an 8-inch square baking dish with butter or nonstick spray.
02 - In a large mixing bowl, toss the hulled strawberries and sliced rhubarb with granulated sugar, cornstarch, vanilla extract, and lemon juice until the fruit is evenly coated. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
03 - In a separate bowl, whisk together the rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to cut it into the dry ingredients until the mixture resembles coarse, pea-sized crumbs.
04 - Sprinkle the oat topping evenly over the fruit filling. Bake for 35 to 40 minutes, until the topping is deep golden brown and the fruit juices are bubbling around the edges.
05 - Allow the crisp to rest for 10 to 15 minutes before serving so the filling can set slightly. Serve warm, with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
# Expert Advice:
01 -
- The contrast of jammy, bubbling fruit against a shattering, buttery oat crust is the kind of thing that makes people close their eyes when they take a bite.
- It comes together in fifteen minutes with zero fancy equipment, which means you can decide to make it right now and be eating it within the hour.
02 -
- If you cut the butter into pieces that are too small or let it soften, the topping turns into a solid sheet instead of a crumbly, crunchy blanket.
- Frozen fruit works beautifully, but you must thaw it partially and drain off the excess liquid, or your crisp will swim in juice.
03 -
- Adding half a cup of chopped pecans or walnuts to the topping mixture before baking creates an irresistible crunch that elevates the entire dessert.
- Tossing the fruit with the cornstarch and letting it sit for five minutes before baking gives the thickener time to activate, resulting in a perfectly set filling.