Strawberry Rhubarb Crisp

A classic, comforting dessert featuring a sweet and tart filling of strawberries and rhubarb, topped with a buttery, crumbly oat crisp topping.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 6 servings

Course: Dessert

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

For the Filling

3 cups rhubarb chopped into 1-inch pieces
3 cups fresh strawberries hulled and quartered
3/4 cup granulated sugar adjust to taste depending on fruit sweetness
1/4 cup all-purpose flour
1 teaspoon vanilla extract

For the Crisp Topping

1 1/2 cups old-fashioned rolled oats
1 cup all-purpose flour
3/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup cold unsalted butter cut into small cubes

Method

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Prepare the filling: In a large bowl, gently toss the chopped rhubarb and strawberries with the granulated sugar, flour, and vanilla extract until evenly coated.
Pour the fruit mixture evenly into the prepared baking dish.
Prepare the topping: In a separate medium bowl, whisk together the rolled oats, flour, brown sugar, cinnamon, and salt.
Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Sprinkle the crisp topping evenly over the fruit filling. Do not press down.
Bake for 45 to 55 minutes, or until the topping is golden brown and the filling is bubbly. If the topping begins to brown too quickly, lightly tent it with aluminum foil.
Remove from the oven and let cool for at least 15 minutes before serving warm with vanilla ice cream or whipped cream.

Notes

For a nuttier topping, substitute 1/2 cup of the oats with chopped pecans or walnuts. Ensure the rhubarb is tender but not mushy when testing for doneness.