Strawberry Rhubarb Crisp
Yield: 16
This Strawberry Rhubarb Crisp recipe features the perfect blend of sweet and tart, with a jammy filling of fresh strawberries and rhubarb. Finished with a buttery oats topping (that stays crisp for days!), I like to serve this spring & summer dessert warm with scoops of vanilla ice cream.
Ingredients
Strawberry Rhubarb Filling
- 6 cups sliced (½" slices) fresh rhubarb (I recommend using stalks that are bright to deep red in color, about ¾" thick.)
- 2 cups chopped (½" pieces) fresh strawberries
- 1 tablespoon freshly squeezed lemon juice
- 1 cup granulated sugar
- ¼ cup cornstarch
Topping
- 1 cup packed brown sugar
- 1 cup all-purpose flour
- ¾ cup old fashioned rolled oats (not quick cooking oats)
- 1 teaspoon cinnamon
- ½ teaspoon Morton kosher salt
- 6 tablespoons unsalted butter, softened to room temperature (do not melt)
- 2 tablespoons vegetable oil
Instructions
- Preheat oven to 375°F. Place oven rack in the middle of the oven.
Strawberry Rhubarb Filling
- In a large bowl, stir together rhubarb, strawberries, and lemon juice.
- Add sugar and stir to combine well.
- Sprinkle cornstarch evenly over the top and stir until filling mixture is fully incorporated.
- Transfer filling mixture to a 9" x 13" baking dish, scraping all accumulated juices and sugary mixture from the bottom of the bowl into the baking dish. Spread in pan and press lightly into an even layer. Set aside.
Topping
- Add all topping ingredients to a medium bowl. Use a rigid pastry cutter to cut the ingredients together until large crumbs form.
- Sprinkle topping mixture in an even layer over the filling, leaving about 1" of exposed filling around the perimeter of the baking dish. You want to have some larger pieces of topping mixed in, too - I find that it works best to just squeeze the topping mixture in my hands and crumble it over the filling. Do not press on or smooth out the topping mixture - it should have a rough, crumbled appearance.
Bake
- Bake for 45-50 minutes, or until the filling is thickened and bubbling around the edges, and the topping is crisp and nicely browned. If the topping is getting more browned than you'd like, tent the top of the baking dish loosely with foil.
- Remove from oven to a cooling rack and let rest for 15 minutes before serving. Enjoy with scoops of vanilla ice cream.
Notes
The topping will stay nicely crisp if left uncovered and stored on the counter for up to two days.
Nutrition Information:
Serving: 1 Calories: 219kcal Carbohydrates: 40g Protein: 2g Fat: 6g Saturated Fat: 3g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.2g Cholesterol: 11mg Sodium: 80mg Potassium: 203mg Fiber: 2g Sugar: 27g Vitamin A: 180IU Vitamin C: 15mg Calcium: 60mg Iron: 1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.