Strawberry Rhubarb Crisp (Print View)
Strawberries and rhubarb baked beneath a crispy oat topping; warm, fruity, and perfect for spring and summer.
# Ingredient List:
→ 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 old-fashioned 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 kosher salt
12 - 1/2 cup cold unsalted butter, cut into small cubes
# How to Make:
01 - Preheat oven to 350°F. Lightly grease a 9-inch square or round baking dish with butter or nonstick spray.
02 - In a large bowl, combine the sliced strawberries and diced rhubarb. Add the granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss gently until the fruit is evenly coated and the mixture is well combined. Transfer the filling to the prepared baking dish and spread into an even layer.
03 - In a separate bowl, whisk together the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt. Add the cold diced butter and use your fingers or a pastry cutter to cut it into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
04 - Sprinkle the oat topping evenly over the fruit filling, covering the surface completely. Press down gently to help the topping adhere.
05 - Place the baking dish on the center rack and bake for 35 to 40 minutes, or until the fruit juices are bubbling around the edges and the topping is deep golden brown.
06 - Remove from the oven and let the crisp rest for 10 to 15 minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
# Expert Advice:
01 -
- The contrast between tart rhubarb and sweet strawberries is the kind of flavor combo that makes people close their eyes when they take the first bite.
- That buttery oat topping gets golden and crunchy in a way that makes you want to eat it straight from the pan with a spoon.
- It takes almost no skill to pull off, yet everyone assumes you spent hours on it.
02 -
- If you pull it out of the oven too early, the filling will be a watery disappointment, so wait until you see real bubbles at the edges.
- Cutting the butter into the topping while it is still fridge-cold is the difference between a crisp lid and a greasy pancake on top of your fruit.
03 -
- Taste your rhubarb before measuring the sugar, as early-season stalks are dramatically more sour than late-season ones.
- Press a few small clumps of topping together with your palms before scattering so you get those big, satisfying crunchy pieces everyone fights over.