Strawberry Rhubarb Crisp (Printable Version)
Sweet-tart strawberries and rhubarb baked beneath a crunchy oat-butter topping - best served warm with ice cream.
# What You Need:
→ Fruit Filling
01 - 2 cups fresh strawberries, hulled and sliced
02 - 2 cups rhubarb, diced (about 2-3 stalks)
03 - 3/4 cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 teaspoon pure vanilla extract
06 - 1 tablespoon fresh lemon juice
→ Crisp Topping
07 - 1 cup rolled oats
08 - 3/4 cup all-purpose flour
09 - 1/2 cup light brown sugar, packed
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
12 - 1/2 cup unsalted butter, cold and diced
# How To Make It:
01 - Preheat the oven to 350°F. Lightly grease a 9-inch square or round baking dish.
02 - In a large bowl, toss the hulled strawberries and diced rhubarb with granulated sugar, cornstarch, vanilla extract, and lemon juice until evenly coated. Spread the mixture in a uniform layer across the bottom of the prepared baking dish.
03 - In a separate bowl, combine the rolled oats, all-purpose flour, packed brown sugar, ground cinnamon, and salt. Add the cold, diced butter and cut it in using your fingers or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
04 - Sprinkle the oat topping evenly over the fruit filling, covering the surface completely.
05 - Bake for 35 to 40 minutes, or until the fruit juices are bubbling around the edges and the topping is deeply golden brown.
06 - Allow the crisp to cool for 10 to 15 minutes before serving. Best enjoyed warm, optionally topped with vanilla ice cream or whipped cream.
# Helpful Hints:
01 -
- The contrast between tart rhubarb and sweet strawberries is the kind of flavor pairing that makes people close their eyes when they take the first bite.
- That buttery oat topping gets golden and crunchy in a way that makes you want to scrape the edges of the baking dish clean.
02 -
- If you skip the cornstarch you will have a delicious fruit soup with a crouton hat and that is not what anyone signed up for.
- Do not be tempted to use quick oats because they dissolve into a paste and you will lose everything that makes a crisp topping worth eating.
03 -
- Taste your rhubarb before you measure the sugar because early season stalks are far more sour than late season ones and you may need to adjust upward by a tablespoon or two.
- Add a handful of chopped pecans or walnuts to the topping mixture for a crunch that takes this from great to unforgettable.