This recipe is for a delicious and easy strawberry rhubarb crisp, perfect for a summer dessert! It’s bursting with fresh flavors and has a satisfyingly crumbly oat topping.
| Servings | Total |
| 8 | 1hr |
History of Strawberry Rhubarb Crisp Recipe
Crisps are a classic American dessert with origins traced back to the early 1900s. They were a resourceful way to use up seasonal fruits and leftover pantry staples.
Why Strawberry Rhubarb Crisp Recipe
This recipe is a winner for a few reasons:
- Simple ingredients: You likely have most of what you need in your pantry already!
- Easy to make: Great for beginner bakers or busy weeknights.
- Fresh and flavorful: Perfect way to showcase summer strawberries and rhubarb.
- Adaptable: You can easily customize the recipe with different fruits or spices.
What is Strawberry Rhubarb Crisp Recipe Made of?
This crisp has two main components:
- Fruit filling: A mixture of fresh strawberries and rhubarb, tossed with sugar and a touch of cornstarch for thickening.
- Oat topping: A buttery crumble made with oats, flour, brown sugar, and spices.
What to have with Strawberry Rhubarb Crisp Recipe
- Vanilla ice cream: A classic and delicious pairing!
- Whipped cream: Light and fluffy, perfect for adding a touch of richness.
- Custard: A creamy and luxurious complement to the crisp.
Is Strawberry Rhubarb Crisp Healthy?
While it is a dessert, this crisp does contain some natural sweetness from the fruit. You can adjust the amount of sugar to your preference.
Here’s a breakdown:
- Fruit: Packed with vitamins, antioxidants, and fiber.
- Oat topping: Whole oats offer a good source of fiber.
Kitchen Equipment
- Baking dish (8×8 or 9×13 inch)
- Mixing bowls
- Spoon
- Spatula
- Pastry cutter (optional)
Ingredients
- For the fruit filling:
- 4 cups fresh strawberries, hulled and sliced
- 2 cups fresh rhubarb, chopped into 1/2-inch pieces
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract (optional)
- For the oat topping:
- 1 ½ cups rolled oats
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
Directions:
- Preheat oven to 375°F (190°C). Lightly grease your baking dish.
- In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, and vanilla extract (if using). Toss to coat everything evenly.
- Transfer the fruit mixture to the prepared baking dish.
- In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Using a pastry cutter or your fingers, work in the cold butter until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the fruit filling.
- Bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbly.
- Let cool slightly before serving.
Tips
- For a sweeter crisp, add an extra ¼ cup of sugar to the fruit filling.
- If your strawberries are very juicy, you may want to add an extra tablespoon of cornstarch to the filling.
- Don’t overmix the oat topping. You want there to be a variety of crumb sizes for the best texture.
- Let the crisp cool for at least 15 minutes before serving. This allows the filling to thicken up and the topping to set.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion
This strawberry rhubarb crisp is a delicious and easy dessert that is perfect for any occasion. It’s sure to become a new favorite!
Best Strawberry Rhubarb Crisp Recipe
This recipe is for a delicious and easy strawberry rhubarb crisp, perfect for a summer dessert! It's bursting with fresh flavors and has a satisfyingly crumbly oat topping.
Equipment
- Baking dish (8×8 or 9×13 inch)pen_spark
- Mixing bowls
- Spoon
- Spatula
- Pastry cutter optional
Ingredients
- 4 cups fresh strawberries, hulled and sliced
- 2 cups fresh rhubarb, chopped into 1/2 inch pieces
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract (optional)
- 1 ½ cups rolled oats
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
Instructions
- Preheat oven to 375°F (190°C). Lightly grease your baking dish.
- In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, and vanilla extract (if using). Toss to coat everything evenly.
- Transfer the fruit mixture to the prepared baking dish.
- In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Using a pastry cutter or your fingers, work in the cold butter until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the fruit filling.
- Bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbly.
- Let cool slightly before serving.
I hope you find this Recipe informative. If you have any further questions please let me know!