Strawberry Rhubarb Crisp
A delightful dessert combining sweet strawberries and tart rhubarb, topped with a crunchy crumble, perfect for summer gatherings and weeknight dinners.
Ingredients
Filling
- 2 cups strawberries, hulled and sliced Fresh strawberries are recommended.
- 2 cups rhubarb, diced Fresh rhubarb can be substituted with apples.
- 1 cup sugar Adjust according to taste.
- 1 tablespoon cornstarch Use to thicken the filling.
- 1 teaspoon vanilla extract
Topping
- 1 cup rolled oats
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened Room temperature for easy mixing.
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the strawberries, rhubarb, sugar, cornstarch, and vanilla extract. Set aside.
- In another bowl, combine the rolled oats, flour, brown sugar, butter, cinnamon, and salt. Mix until crumbly.
Assembly and Baking
- Pour the fruity filling into a baking dish and evenly top with the crumb mixture.
- Bake for 35-40 minutes, or until the fruit is bubbling and the topping is golden brown.
- Allow to cool slightly before serving.
Notes
Serve warm with whipped cream or a scoop of vanilla ice cream for an extra indulgence. Store leftovers in an airtight container in the fridge for up to 4 days.