Strawberry Rhubarb Crisp
A delightful dessert that balances sweet and tart flavors, perfect for spring and summer gatherings.
Ingredients
Fruit Filling
- 2 cups fresh strawberries, sliced Use ripe strawberries for the best flavor.
- 2 cups rhubarb, chopped Firm rhubarb works best.
- 1 cup sugar Adjust the quantity if using sweeter fruit.
- 1 tablespoon cornstarch Helps thicken the filling.
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Oat Topping
- 1 cup rolled oats
- 1 cup all-purpose flour For a gluten-free option, use 1:1 gluten-free flour blend.
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine strawberries, rhubarb, sugar, cornstarch, vanilla extract, and cinnamon. Stir until the mixture is well combined.
- Pour this into a greased baking dish.
- In another bowl, mix rolled oats, flour, brown sugar, melted butter, and salt until the texture is crumbly.
- Spread the oat mixture evenly over the fruit filling.
- Bake for 30-40 minutes, or until the topping is golden brown and the filling is bubbly.
- Let cool slightly before serving. Enjoy warm or at room temperature!
Notes
Serve with a scoop of vanilla ice cream or a dollop of whipped cream. Store leftovers in an airtight container for up to 3 days in the refrigerator, or freeze tightly wrapped for later enjoyment.