Old-Fashioned Strawberry Rhubarb Crisp
A delightful and nostalgic dessert combining the sweetness of strawberries and the tartness of rhubarb, topped with a crunchy oat mixture.
Ingredients
Fruit Mixture
- 2 cup fresh strawberries, hulled and halved Look for seasonal strawberries.
- 2 cup rhubarb, chopped Substitute with extra strawberries if needed.
- 1 cup granulated sugar Adjust depending on sweetness preference.
- 1 tablespoon cornstarch Used for thickening.
- 1 teaspoon vanilla extract
Oat Topping
- 1 cup rolled oats
- 1/2 cup all-purpose flour Can use gluten-free flour as an alternative.
- 1/2 cup brown sugar Adjust based on desired sweetness.
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, softened Ensure it is at room temperature.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract. Stir and let sit for about 5 minutes.
- Spread the fruit mixture evenly in a greased 9x13 inch baking dish.
Topping
- In another bowl, mix rolled oats, flour, brown sugar, and cinnamon. Cut in the softened butter until it resembles coarse crumbs.
- Sprinkle the oat topping over the fruit mixture.
Baking
- Bake for 30-35 minutes, or until topping is golden and juices are bubbling.
- Remove from the oven and let cool for 10-15 minutes before serving.
Notes
Serve warm, optionally topped with whipped cream or vanilla ice cream. Store in an airtight container for 3-5 days, or freeze for up to 2 months.