Strawberry Rhubarb Crisp
Sweet summer strawberries and tart rhubarb bubble together beneath a buttery oat-brown sugar topping for a classic warm-weather dessert. Serve with vanilla ice cream or whipped cream.
Ingredients
- 4 cups fresh or frozen rhubarb, 1/2-inch pieces
- 3 cups fresh strawberries, hulled, halved
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp pure vanilla extract
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, cold, cubed
- 1/4 tsp fine sea salt
- 1/2 tsp ground cinnamon
Instructions
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1
Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking dish (or an 8x8 dish for a half batch).
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2
In a large bowl, toss 4 cups 1/2-inch pieces fresh or frozen rhubarb and 3 cups hulled, halved fresh strawberries with 1/2 cup granulated sugar, 2 tbsp cornstarch, and 1 tsp pure vanilla extract until evenly coated. Spread into the prepared baking dish in an even layer.
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3
In a separate bowl, combine 1 cup old-fashioned rolled oats, 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, 1/2 tsp ground cinnamon, and 1/4 tsp fine sea salt. Add 1/2 cup cold, cubed unsalted butter and use your fingers to work it in until the mixture forms clumps and holds together when pressed.
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4
Scatter the topping evenly over the fruit filling.
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5
Bake for 35 to 45 minutes, until the topping is golden brown and the fruit filling is bubbling around the edges.
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6
Let cool for at least 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.