Strawberry Rhubarb Crisp
A delightful combination of sweet strawberries and tart rhubarb topped with a buttery crumble, perfect for gatherings or a comforting dessert.
Ingredients
Fruit Filling
- 1 lb fresh rhubarb (about 4 stalks)
- 1 lb strawberries (fresh or frozen, hulled and quartered)
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon orange juice (or lemon juice)
- 1 teaspoon orange zest (or lemon zest)
- 2 tablespoons cornstarch
Crumble Topping
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup light brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- Dash N/A salt
- 1/3 cup unsalted butter (cut into small pieces)
Instructions
Preparation
- Preheat your oven to 375°F.
- In a medium-sized bowl, whisk together the flour, oats, brown sugar, baking powder, cinnamon, and salt for the crumble topping. Add the pieces of cold unsalted butter and mix until the mixture resembles small crumbs. Refrigerate the topping while you prepare the filling.
- Slice the rhubarb stalks in half lengthwise, then cut them into 1/2-inch pieces to yield about 3 cups of chopped rhubarb.
- In a large bowl, combine the chopped rhubarb, quartered strawberries, granulated sugar, vanilla extract, orange zest, orange juice, and cornstarch. Stir gently until well combined. Pour this mixture into a greased 8 or 9-inch square baking dish.
Baking
- Sprinkle the crumble topping evenly over the fruit filling.
- Bake in the preheated oven for approximately 35 minutes, or until the topping is golden brown and the fruit is bubbling at the edges.
Serving
- Serve warm or at room temperature. Optionally, top with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Store leftover Strawberry Rhubarb Crisp in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. For optimal taste, store leftover crisp without the topping to prevent sogginess.