Strawberry Rhubarb Crisp (Printable)
Juicy strawberries and tart rhubarb under a crunchy oat and brown sugar topping, baked until golden and bubbly.
# What You’ll 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 old-fashioned rolled oats
08 - 3/4 cup all-purpose flour
09 - 1/2 cup light brown sugar, packed
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon kosher salt
12 - 1/2 cup unsalted butter, cold and cut into small cubes
# Directions:
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 mixing bowl, combine the sliced strawberries and diced rhubarb. Add granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss gently until the fruit is evenly coated, then spread the mixture in a uniform layer across the bottom of the prepared baking dish.
03 - In a separate bowl, whisk together rolled oats, all-purpose flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and cut it in using a pastry cutter or your fingertips until the mixture forms coarse, pea-sized crumbs.
04 - Scatter the oat topping evenly over the fruit filling, covering the surface completely.
05 - Bake on the center rack for 35 to 40 minutes, until the fruit juices are bubbling around the edges and the topping is deep golden brown.
06 - Remove from the oven and let rest for 10 to 15 minutes before serving. Serve warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream.
# Expert Suggestions:
01 -
- The sweet and tart balance is pure magic and requires zero fancy technique to pull off.
- That golden oat crust shatters beautifully and tastes like buttery comfort in every bite.
02 -
- If you pull it out too early the filling will flood the plate, so wait until those bubbles at the edge are thick and slow.
- Cold butter straight from the fridge is the single thing standing between a great topping and a greasy, flat one.
03 -
- Taste your rhubarb before measuring the sugar because early season stalks can be dramatically more sour than later ones.
- Resist the urge to press the topping down flat because those craggy, uneven peaks are where the best texture hides.