Strawberry Rhubarb Crisp That Will Brighten Your Day
This Strawberry Rhubarb Crisp brings a delightful burst of flavor, topped with a buttery, crumbly oat topping that melts in your mouth. Warm from the oven, this dessert is perfect for sharing or savoring alone.
Equipment
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Spoon or spatula
- Oven mitts
Ingredients
For the Filling
- 2 cups (300 g) fresh strawberries hulled and halved
- 2 cups (300 g) fresh rhubarb chopped into 1-inch pieces
- 1 cup (200 g) granulated sugar
- 2 tablespoons (30 g) cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
For the Topping
- 1 cup (100 g) old-fashioned rolled oats
- ½ cup (65 g) all-purpose flour
- ½ cup (100 g) packed brown sugar
- ½ teaspoon salt
- ½ cup (115 g) unsalted butter melted
Instructions
Prepare the Filling
- Preheat your oven to 350°F (175°C). In a large bowl, combine strawberries and rhubarb with sugar, cornstarch, vanilla extract, and cinnamon.
- Tip: Let the mixture sit for about 10 minutes. This will help release the juices, enhancing the flavor.
Make the Topping
- In another bowl, mix the rolled oats, flour, brown sugar, and salt. Stir in the melted butter until the mixture is crumbly yet holds together.
Assemble the Crisp
- Spread the fruit mixture evenly in the prepared baking dish. Then, sprinkle the oat topping generously on top, ensuring every bit of fruit is covered.
Bake to Perfection
- Bake in the preheated oven for 40–45 minutes until the topping turns golden brown and the filling bubbles.
Notes
Pro Tips for Strawberry Rhubarb Crisp - Use fresh, seasonal ingredients for the best flavor. For a touch of elegance, add a tablespoon of lemon juice to the filling for brightness. Let the crisp cool for at least 10 minutes after baking to set before serving. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a luxurious finish. This dessert can be made ahead of time and baked just before serving for a warm, fresh experience.