Description
Indulge in the perfect balance of sweet and tart with this classic Strawberry Rhubarb Crisp. Featuring a bubbling fruit filling and an irresistible golden oat topping, it’s surprisingly easy to bake and a true crowd-pleaser.
Ingredients
Scale
- For the Fruit Filling:
- 4 cups chopped rhubarb (about 1 lb)
- 4 cups sliced fresh strawberries (about 1.5 lbs)
- 3/4 cup granulated sugar (adjust to taste)
- 1/4 cup all-purpose flour (or 2 tbsp cornstarch)
- 1 tbsp fresh lemon juice
- 1/4 tsp salt
- For the Crumb Topping:
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
Instructions
- 1. Prep Fruit: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. In a large bowl, combine chopped rhubarb and sliced strawberries.
- 2. Make Filling: Add granulated sugar, 1/4 cup flour (or 2 tbsp cornstarch), lemon juice, and 1/4 tsp salt to the fruit. Toss gently to combine. Pour into the prepared baking dish.
- 3. Make Topping: In a separate medium bowl, whisk together 1 cup flour, rolled oats, brown sugar, granulated sugar, cinnamon (if using), and 1/4 tsp salt. Add cold butter cubes. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form.
- 4. Assemble & Bake: Sprinkle the crumb topping evenly over the fruit filling. Place the dish on a baking sheet. Bake for 40-50 minutes, or until the fruit is bubbling and the topping is golden brown and crisp.
- 5. Cool & Serve: Let cool for at least 20-30 minutes before serving to allow the filling to set. Serve warm with vanilla ice cream or whipped cream.
- Prep Time: 20 mins
- Cook Time: 45 mins