Strawberry Rhubarb Crisp (Printable Version)
Tender strawberries and tart rhubarb baked under a golden oat-butter topping; best served warm with ice cream.
# What You Need:
→ Fruit Filling
01 - 3 cups fresh strawberries, hulled and quartered
02 - 2 cups fresh rhubarb, cut into 1/2-inch pieces
03 - 3/4 cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 teaspoon vanilla extract
06 - 1 tablespoon fresh lemon juice
→ Crisp Topping
07 - 3/4 cup old-fashioned rolled oats
08 - 1/2 cup all-purpose flour
09 - 1/2 cup light brown sugar, packed
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
12 - 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
# How To Make:
01 - Preheat oven to 350°F. Lightly grease an 8-inch square baking dish and set aside.
02 - In a large mixing bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss gently until all the fruit is evenly coated and the sugar and cornstarch are well distributed.
03 - Spread the fruit mixture evenly into the prepared baking dish, ensuring an even layer across the bottom.
04 - In a separate bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to cut it into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
05 - Sprinkle the topping evenly over the fruit filling, covering the surface completely.
06 - Bake for 35 to 40 minutes until the topping is golden brown and the fruit filling is bubbly around the edges.
07 - Allow the crisp to cool for 10 to 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.
# Expert Advice:
01 -
- The contrast between tart rhubarb and sweet strawberries is the kind of flavor pairing that makes people close their eyes when they take a bite.
- The oat topping comes together in about five minutes with nothing more than your fingers and a bowl.
- It tastes like summer in a pan and requires zero fancy technique or equipment.
02 -
- If your fruit is very juicy, add an extra half tablespoon of cornstarch or you will end up with a delicious but very wet crisp.
- Frozen fruit works in a pinch but thaw it first and drain off the excess liquid, otherwise the filling turns watery.
- Cold butter is nonnegotiable for the topping since warm butter melts into the flour and you lose that crispy, crumbly texture entirely.
03 -
- Let the crisp sit for that full 15 minutes before serving because the juices thicken as they cool and you get cleaner, more beautiful scoops.
- A splash of orange zest in the fruit filling adds a perfume that makes people ask what your secret ingredient is.