Description
Enjoy a classic Strawberry Rhubarb Crisp, featuring tart rhubarb and sweet strawberries beneath a crisp, buttery oat topping. This comforting dessert is perfect for spring and summer gatherings, offering a perfect balance of fruity tang and crunchy sweetness.
Ingredients
Filling
- 6 cups sliced fresh rhubarb (about ¾" thick, bright to deep red stalks)
- 2 cups chopped fresh strawberries (½" pieces)
- 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)
- 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: Preheat your oven to 375°F and position the oven rack in the middle to ensure even baking.
- Prepare Filling: In a large bowl, combine the sliced rhubarb, chopped strawberries, and freshly squeezed lemon juice. Stir in the granulated sugar thoroughly to sweeten the mixture evenly.
- Add Cornstarch: Sprinkle the cornstarch over the fruit mixture evenly and stir until fully incorporated. This will help thicken the filling as it bakes.
- Transfer Filling: Pour the filling mixture into a 9" x 13" baking dish, scraping all the juices from the bowl into the pan. Spread and press lightly for an even layer.
- Make Topping: In a medium bowl, combine brown sugar, flour, rolled oats, cinnamon, salt, softened butter, and vegetable oil. Use a pastry cutter to cut the butter into the dry ingredients until large crumbs form.
- Apply Topping: Sprinkle the topping evenly over the fruit filling, leaving about 1" border exposed around the edges. Crumble larger pieces for texture, but do not press or smooth the topping.
- Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes, until the filling bubbles and thickens and the topping is crisp and golden brown. If the topping browns too quickly, tent loosely with foil.
- Cool and Serve: Remove from the oven and let the crisp rest on a cooling rack for 15 minutes. Serve warm, optionally with vanilla ice cream for a delightful finish.
Notes
- Use bright red rhubarb stalks about ¾" thick for the best flavor and texture.
- Do not melt the butter for the topping; it should be softened at room temperature to form proper crumbs.
- If the topping browns too quickly during baking, tent with foil to prevent burning.
- Let the crisp rest before serving to allow the filling to thicken fully.
- Pairs excellently with vanilla ice cream.
