Strawberry Rhubarb Crisp
A cozy strawberry rhubarb crisp with a buttery oat and brown sugar topping. Bright, slightly tart fruit pairs with a crunchy crumble for a comforting dessert.
Ingredients
Filling
- 3 cups strawberries hulled and halved
- 3 cups rhubarb trimmed and cut into 1/2-inch pieces
- ¾ cup granulated sugar adjust to taste
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch salt
Topping
- 1 cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- ½ cup brown sugar packed
- ½ tsp ground cinnamon
- ¼ tsp salt
- 6 tbsp unsalted butter cold and cubed
- ¼ cup chopped almonds or pecans optional
Instructions
- Preheat oven to 375°F (190°C). Butter an 8x8-inch baking dish and prep fruit.
- In a large bowl, toss strawberries and rhubarb with sugar, cornstarch, lemon juice, vanilla, and salt. Let sit 10 minutes.
- Combine oats, flour, brown sugar, cinnamon, salt, and nuts. Cut in cold butter with a pastry blender or fingers until mixture is crumbly with pea-sized bits.
- Spread the fruit in the baking dish and sprinkle topping evenly. Bake 35–45 minutes until bubbling and golden. Tent with foil if topping browns too quickly.
- Allow the crisp to cool at least 15 minutes before serving so the filling sets. Serve warm with ice cream or whipped cream.
Notes
- For frozen fruit, bake 10–15 minutes longer without thawing first.
- Adjust sugar to balance tartness of rhubarb; taste a piece of raw mixture if unsure.
- To make topping extra crunchy, add nuts or chill topping for 10 minutes before baking.
- Reheat leftovers in a 350°F oven for 10–12 minutes to refresh the topping.
Nutrition
Calories: 360kcalCarbohydrates: 58gProtein: 3gFat: 12gSaturated Fat: 6gSodium: 160mgSugar: 38g
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