Old-Fashioned Strawberry Rhubarb Crisp
A comforting dessert that combines sweet strawberries and tart rhubarb, perfect for family gatherings and summer evenings.
Ingredients
For the filling
- 2 cups fresh strawberries, hulled and sliced Use ripe strawberries for best flavor.
- 2 cups rhubarb, chopped Substitute with tart apples or peaches if rhubarb is unavailable.
- 1 cup granulated sugar Adjust according to the tartness of the rhubarb.
- 1 tablespoon cornstarch For thickening the filling.
- 1 teaspoon vanilla extract
For the topping
- 1 cup rolled oats
- 1/2 cup all-purpose flour Substitute with almond flour for a gluten-free option.
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract. Mix thoroughly and pour into a greased baking dish.
Topping
- In another bowl, combine the rolled oats, flour, brown sugar, and cinnamon.
- Pour in the melted butter and mix until crumbly.
- Sprinkle the oat mixture evenly over the fruit filling.
Baking
- Bake in the preheated oven for 35-45 minutes, until the topping is golden brown and the fruit is bubbling.
- Allow to cool slightly before serving. Enjoy the deliciousness!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap tightly and it can last for up to 3 months. Bake directly from frozen, just add a few extra minutes to your baking time.