Strawberry Rhubarb Crisp (Printable Version)
Strawberries and rhubarb baked beneath a crispy oat topping; warm, fruity, and perfect for spring and summer.
# What You'll Need:
→ Fruit Filling
01 - 2 cups fresh strawberries, hulled and sliced
02 - 2 cups rhubarb, diced (about 2-3 stalks)
03 - ¾ cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 teaspoon pure vanilla extract
06 - 1 tablespoon fresh lemon juice
→ Crisp Topping
07 - 1 cup old-fashioned rolled oats
08 - ¾ cup all-purpose flour
09 - ½ cup packed light brown sugar
10 - ½ teaspoon ground cinnamon
11 - ¼ teaspoon kosher salt
12 - ½ cup cold unsalted butter, diced into small cubes
# How To Make:
01 - Preheat the oven to 350°F. Lightly grease a 9-inch square or round baking dish with butter or nonstick cooking spray.
02 - In a large mixing bowl, combine the sliced strawberries and diced rhubarb. Add the granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss gently until the fruit is evenly coated and the mixture is well combined. Transfer the filling to the prepared baking dish and spread it into an even layer.
03 - In a separate medium bowl, whisk together the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt. Add the cold diced 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, ensuring complete coverage across the entire surface of the dish.
05 - Place the dish on the center rack of the oven and bake for 35 to 40 minutes, or until the fruit juices are bubbling around the edges and the topping is golden brown and crisp.
06 - Remove from the oven and allow the crisp to cool for 10 to 15 minutes before serving. Serve warm, optionally accompanied by vanilla ice cream or freshly whipped cream.
# Expert Tips:
01 -
- The contrast between that tart rhubarb and jammy strawberries is the kind of flavor pairing that makes people close their eyes when they take a bite.
- It reheats beautifully the next morning with a splash of cream over the top, which means you have breakfast sorted before you even go to bed.
02 -
- If you pull the crisp out before the juices visibly bubble, the cornstarch will not fully activate and you will end up with a watery center.
- Rhubarb leaves are toxic, so trim them off completely and only use the stalks.
03 -
- Cube the butter and pop it back in the fridge while you assemble the fruit so it stays ice cold when you work it into the topping.
- Sprinkle an extra pinch of demerara sugar over the topping right before baking for a crackly, caramelized finish.