Strawberry Rhubarb Crisp
Delightful strawberry rhubarb crisp topped with a buttery, crunchy topping, perfect for any occasion.
Ingredients
Filling
- 4 cups rhubarb, chopped
- 2 cups strawberries, hulled and sliced
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
Topping
- 1 cup rolled oats
- 1 cup all-purpose flour for topping
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
Instructions
Preparation
- Preheat your oven to 375°F. Grease a 9x13 inch baking dish lightly.
- In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, 1/4 cup flour, salt, and vanilla extract. Toss until the fruit is well-coated.
- Pour into the prepared baking dish and spread evenly.
Topping
- In another bowl, mix the rolled oats, 1 cup of flour, brown sugar, and melted butter until the mixture is crumbly.
- Sprinkle this topping evenly over the fruit layer.
Baking
- Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling at the edges.
- Allow to cool for at least 15 minutes before serving.
Notes
Serve warm with a scoop of vanilla ice cream or whipped cream. Store leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 3 months.