Strawberry Rhubarb Crisp
A warm and nostalgic dessert that combines sweet strawberries and tart rhubarb under a crumbly topping. Perfect for any occasion and simple to prepare.
Ingredients
For the fruit filling
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the topping
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1/2 teaspoon cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the strawberries, chopped rhubarb, granulated sugar, cornstarch, and lemon juice. Gently toss until well coated and let sit for about 5 minutes.
- Spread the fruit mixture evenly in a greased baking dish.
- In another bowl, mix together the rolled oats, all-purpose flour, brown sugar, melted butter, and cinnamon until crumbly.
- Sprinkle the oat mixture evenly over the fruit filling.
Baking
- Bake for 30-35 minutes, until the top is golden brown and the fruit filling is bubbling at the edges.
- Allow to cool slightly before serving.
Notes
For added indulgence, serve warm with vanilla ice cream. Store in an airtight container in the refrigerator for up to three days or freeze for later enjoyment.