Description
Strawberry rhubarb crisp is sweet-tart, bubbly, and topped with a buttery oat crumble—an easy spring dessert.
Ingredients
Filling
4 cups sliced strawberries
3 cups sliced rhubarb
3/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Pinch of kosher salt
Topping
1 cup old-fashioned oats
1 cup all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cold and cubed
Instructions
Heat oven to 375°F. Grease an 8×8-inch baking dish.
Toss strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt. Pour into dish.
Mix oats, flour, brown sugar, cinnamon, and salt. Cut in butter until crumbly.
Sprinkle topping over filling.
Bake 35 to 45 minutes until bubbly and golden. Cool 15 minutes before serving.
Notes
Serve with vanilla ice cream.
Make-ahead: Reheat at 350°F for 10 minutes.
Tools: Baking dish, pastry cutter or fork.
- Prep Time: 15 minutes
- Cook Time: 40 minutess
- Category: Dessert
- Method: Baking
- Cuisine: American