Strawberry Rhubarb Crisp
A delightful dessert featuring sweet strawberries and tart rhubarb, topped with a crispy, golden mixture that's perfect for any occasion.
Ingredients
For the fruit filling
- 2 cups fresh strawberries, sliced Fresh strawberries for sweetness
- 2 cups rhubarb, chopped Use fresh rhubarb for the best flavor
- 1 cup granulated sugar To sweeten the fruit mixture
- 2 tablespoons cornstarch Thickens the fruit filling
- 1 tablespoon lemon juice Enhances the flavor of the fruit
For the topping
- 1 cup rolled oats Adds a chewy texture
- 1 cup all-purpose flour Base for the crumb topping
- 1/2 cup brown sugar For a caramelized flavor
- 1/2 cup butter, melted Combines with dry ingredients to create a topping
- 1/2 teaspoon cinnamon Adds warmth and flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C). This prepares your oven for that perfect baking environment.
- In a large bowl, combine sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, and lemon juice. Mix well until the fruit is evenly coated. Pour this luscious fruit mixture into a greased baking dish.
- In another bowl, combine rolled oats, flour, brown sugar, melted butter, and cinnamon. Mix until crumbly to form your crispy topping.
- Spread the oat mixture evenly over the fruit mixture in the baking dish, ensuring it covers the fruit well.
Baking
- Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges. You'll smell a fantastic aroma filling your kitchen!
Serving
- Let it cool slightly before serving to help the juices set. Enjoy warm, ideally with a scoop of vanilla ice cream.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days. Can be frozen for up to 2-3 months. To make ahead, prepare the fruit mixture and crumble topping separately.