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Strawberry Rhubarb Crisp

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A quick and easy homemade summer dessert featuring a tangy strawberry and rhubarb filling topped with a buttery, crunchy oat crisp.

Ingredients

Scale
  • 3 cups fresh strawberries, hulled and halved (or quartered if large)
  • 3 cups rhubarb, chopped into ½-inch pieces
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup old-fashioned rolled oats
  • ¾ cup all-purpose flour
  • ½ cup packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter, cold and cut into small cubes

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish lightly with butter or non-stick spray.
  2. In a large bowl, combine chopped rhubarb and halved strawberries. Add granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss gently until the fruit is evenly coated.
  3. Transfer the fruit mixture to the prepared baking dish and spread evenly without packing down.
  4. In a separate medium bowl, mix rolled oats, all-purpose flour, brown sugar, cinnamon, and salt.
  5. Cut in cold, cubed unsalted butter with a pastry cutter or two forks until pea-sized crumbs form with some larger chunks.
  6. Evenly sprinkle the oat topping over the fruit filling to cover completely.
  7. Bake in the preheated oven for 40-45 minutes until the topping is golden brown and the fruit filling is bubbling. Optionally broil for 1-2 minutes if topping is not brown enough, watching carefully.
  8. Remove from oven and let cool for at least 15 minutes to allow the filling to thicken.
  9. Serve warm, optionally with vanilla ice cream or whipped cream.

Notes

Use cold butter for the topping to achieve a crumbly, crisp texture. Do not overmix the fruit with cornstarch to avoid a mushy filling. Rest the crisp for at least 15 minutes after baking to thicken the filling. For gluten-free, substitute all-purpose flour with almond or gluten-free flour. For vegan, use coconut oil or vegan butter and ensure sugar is vegan-friendly. Frozen fruit can be used if thawed and drained well.

Nutrition

Keywords: strawberry rhubarb crisp, summer dessert, fruit crisp, easy dessert, oat topping, homemade dessert

Find it online: https://pokirecipes.com/strawberry-rhubarb-crisp-recipe-easy-homemade-summer-dessert-youll-love/