Strawberry Rhubarb Crisp
A delightful summer dessert combining tart rhubarb and sweet strawberries under a crunchy oat topping, perfect for family gatherings and picnics.
Ingredients
For the fruit filling
- 3 cups rhubarb, chopped
- 2 cups strawberries, sliced Can substitute with blueberries or raspberries.
- 1 cup granulated sugar Adjust to taste.
- 1 tablespoon cornstarch Use for thickening.
- 1 teaspoon vanilla extract
For the crumble topping
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
For serving
- Ice cream Optional but highly recommended!
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, and vanilla extract. Mix thoroughly, then pour this fruit mixture into a greased baking dish.
- In a separate bowl, mix the rolled oats, all-purpose flour, brown sugar, melted butter, and cinnamon to create the crumble topping.
- Sprinkle the crumble mixture evenly over the fruit in the baking dish.
Baking
- Bake in the oven for about 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
- Once baked, remove it from the oven and let it cool slightly before serving.
- Enjoy warm with a scoop of ice cream on top!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Can be frozen for up to 2 months. Reheat individual servings in the microwave or the whole dish in the oven at 350°F until heated through.