Strawberry Rhubarb Crisp
A delightful blend of sweet strawberries and tart rhubarb topped with a crunchy, buttery oat topping, perfect for any occasion.
Ingredients
Fruit Filling
- 2 cups rhubarb, diced Fresh or frozen
- 2 cups strawberries, sliced Fresh or frozen
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Crisp Topping
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted For a flakier topping, use cold butter
For Serving
- to taste vanilla ice cream For serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the diced rhubarb, sliced strawberries, granulated sugar, cornstarch, and lemon juice. Pour this mixture into a baking dish.
Crisp Topping
- In another bowl, mix together rolled oats, flour, brown sugar, and cinnamon.
- Drizzle in the melted butter and stir until crumbly.
Assembly and Baking
- Evenly spread the oat topping over the fruit mixture in the baking dish.
- Place the dish in the oven and bake for about 35-40 minutes, or until the topping is golden and the fruit is bubbling.
- Allow it to cool slightly, then serve warm with vanilla ice cream.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, wrap tightly in plastic wrap and aluminum foil.