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Strawberry Rhubarb Crisp Recipe

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4.4 from 105 reviews

This Strawberry Rhubarb Crisp combines the tartness of fresh rhubarb with the sweetness of strawberries, topped with a buttery oat crumble. Baked to golden perfection, it’s a comforting dessert perfect for any occasion, especially during the spring and summer when these fruits are in season.

Ingredients

Fruit Mixture

  • 4 cups fresh strawberries, sliced
  • 2 cups fresh rhubarb, chopped
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tsp ground cinnamon

Topping

  • 1/2 cup rolled oats
  • 1/4 cup brown sugar, packed
  • 1/4 cup all-purpose flour
  • 1/2 cup unsalted butter, melted

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish to prevent sticking and ensure even baking.
  2. Mix Fruit Filling: In a large bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, 1/4 cup flour, and ground cinnamon. Stir gently and let the mixture sit while you prepare the topping. This resting allows the fruit to release juices slightly, which helps the filling thicken while baking.
  3. Prepare the Crisp Topping: In a separate bowl, mix the rolled oats, brown sugar, 1/4 cup flour, and melted unsalted butter. Stir until the mixture becomes crumbly and evenly combined. This topping will create a crispy, golden layer when baked.
  4. Assemble the Crisp: Pour the fruit mixture evenly into the prepared baking dish. Then, sprinkle the oat topping evenly over the fruit, covering it completely to ensure a balanced crumble on top.
  5. Bake the Crisp: Place the baking dish in the preheated oven and bake for 40 to 45 minutes. Bake until the filling is bubbly and the topping is golden brown and crisp.
  6. Cool and Serve: Remove the crisp from the oven and allow it to cool slightly. Serve warm for the best experience, optionally topped with vanilla ice cream or whipped cream for added indulgence.

Notes

  • For a thicker filling, you can add a tablespoon of cornstarch to the fruit mixture.
  • Feel free to substitute rolled oats with quick oats but expect a slightly different texture.
  • Use cold unsalted butter for the topping to achieve a crumbly texture.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.
  • Rhubarb can be tart, so adjust sugar to taste if you prefer a sweeter dessert.

Find it online: https://mealoria.com/strawberry-rhubarb-crisp-recipe/