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 (8x8 or 9x13 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.