Strawberry Rhubarb Crisp
A delightful combination of sweet strawberries and tart rhubarb topped with a crumbly, buttery oat mixture, perfect for any occasion.
Ingredients
Fruit Filling
- 4 cups rhubarb, chopped
- 2 cups strawberries, hulled and sliced
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Crisp Topping
- 1 cup rolled oats
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ½ cup butter, melted
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, and vanilla extract. Stir gently until everything is well-coated.
- Pour the fruit mixture into a greased baking dish, spreading it evenly.
- In another bowl, combine the rolled oats, flour, brown sugar, and cinnamon. Pour in the melted butter and stir until the mixture becomes crumbly.
- Sprinkle the oat mixture evenly over the fruit, ensuring good coverage.
Baking
- Bake in the preheated oven for 30-35 minutes or until the topping is golden brown and the fruit is bubbly at the edges.
Serving
- Serve warm, preferably with a scoop of ice cream.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days. Can freeze for up to 3 months.