Strawberry Rhubarb Crisp (Print Page)
Juicy strawberries and tart rhubarb crowned with a buttery oat crumble, baked until golden and bubbling.
# What You Need:
→ Fruit Filling
01 - 2 cups fresh strawberries, hulled and sliced
02 - 2 cups rhubarb, diced (about 2-3 stalks)
03 - 3/4 cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 teaspoon pure vanilla extract
06 - 1 tablespoon fresh lemon juice
→ Crisp Topping
07 - 1 cup rolled oats
08 - 3/4 cup all-purpose flour
09 - 1/2 cup packed light brown sugar
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
12 - 1/2 cup cold unsalted butter, diced (or plant-based butter for vegan option)
# Directions:
01 - Preheat the oven to 350°F. Lightly grease a 9-inch square or round baking dish with butter or nonstick spray.
02 - In a large mixing bowl, toss the hulled strawberries and diced rhubarb with granulated sugar, cornstarch, vanilla extract, and lemon juice until evenly coated. Spread the fruit mixture in an even layer across the bottom of the prepared baking dish.
03 - In a separate bowl, combine the rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt. Add the cold diced butter and cut it in using your fingers or a pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout.
04 - Sprinkle the oat topping evenly over the fruit filling, covering the surface completely.
05 - Bake for 35 to 40 minutes, or until the fruit juices are bubbling around the edges and the topping is golden brown and crisp.
06 - Remove from the oven and allow to cool for 10 to 15 minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
# Expert Tips:
01 -
- The contrast between jammy, tart fruit and a crunchy, buttery oat topping is the kind of thing that makes people close their eyes when they take a bite.
- It takes almost no technical skill, so you can focus on chatting with whoever is hanging around your kitchen while it bakes.
02 -
- If you rush and use warm butter the topping will spread into a flat sheet instead of creating those irresistible crunchy clusters.
- The crisp will look quite juicy when you first pull it from the oven, but give it fifteen minutes and it thickens into the most perfect saucy consistency.
03 -
- Toss the fruit with the cornstarch right before assembling so the strawberries do not start weeping juice prematurely and dilute the thickening power.
- A squeeze of extra lemon juice on the finished crisp right before serving wakes up all the flavors like nothing else.