Description
Learn how to make a delicious and easy strawberry rhubarb crisp with a perfectly balanced sweet-tart filling and an irresistible crispy, buttery topping. This classic dessert is a comforting taste of home, perfect for any occasion.
Ingredients
- For the Filling:
- 4 cups fresh strawberries, hulled and quartered
- 4 cups fresh rhubarb, chopped into 1/2-inch pieces
- 3/4 cup granulated sugar (adjust to taste)
- 1/4 cup all-purpose flour (or 2 tbsp cornstarch)
- 1 tbsp fresh lemon juice
- 1/2 tsp vanilla extract (optional)
- For the Topping:
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 tsp ground cinnamon
- Pinch of ground nutmeg (optional)
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
Instructions
- 1. Prepare Fruit: In a large bowl, combine quartered strawberries and chopped rhubarb.
- 2. Make Filling: Add granulated sugar, flour (or cornstarch), lemon juice, and vanilla extract (if using) to the fruit. Toss gently to coat. Pour into a 9×13 inch baking dish.
- 3. Prepare Topping: In a separate bowl, whisk together oats, flour, granulated sugar, brown sugar, cinnamon, and nutmeg. Cut in cold butter with your fingers or a pastry blender until coarse crumbs form.
- 4. Assemble & Bake: Sprinkle topping evenly over the fruit. Bake in a preheated oven at 375°F (190°C) for 40-50 minutes, until golden brown and bubbly.
- 5. Cool & Serve: Let cool for at least 30-60 minutes to allow the filling to set. Serve warm with ice cream or whipped cream.
- Prep Time: 20 mins
- Cook Time: 45 mins