Strawberry Rhubarb Crisp
This delightful Strawberry Rhubarb Crisp combines the tartness of rhubarb with the sweetness of strawberries, topped with a crispy oat and sugar topping. It's a perfect dessert for spring and summer, served warm with a scoop of vanilla ice cream.
Equipment
- 1 9x13-inch baking dish
- 2 mixing bowls
- 1 whisk
- 1 spatula
- 1 set measuring cups and spoons
- 1 knife
- 1 cutting board
Ingredients
- 4 cups rhubarb, chopped
- 4 cups strawberries, hulled and halved
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- ½ cup brown sugar, packed
- ½ cup all-purpose flour (for the topping)
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, melted
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the chopped rhubarb, halved strawberries, granulated sugar, ¼ cup flour, and vanilla extract. Mix well and let the fruit mixture sit for about 10 minutes.
- Pour the fruit mixture into the bottom of a 9x13-inch baking dish, spreading it evenly.
- In another bowl, mix together the rolled oats, brown sugar, ½ cup flour, ground cinnamon, and a pinch of salt.
- Pour the melted butter over the oat mixture and stir until everything is well combined and crumbly.
- Evenly sprinkle the oat mixture over the top of the fruit layer in the baking dish.
- Bake in the preheated oven for 45 minutes, or until the fruit is bubbling and the topping is golden brown.
- Remove from the oven and allow to cool for a few minutes before serving.
- Serve warm with a scoop of ice cream or whipped cream for a delicious treat.
Notes
Serve warm with a scoop of ice cream or whipped cream for a delicious treat.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
You can substitute other fruits if desired, such as peaches or blueberries, but adjust the sugar accordingly based on sweetness.