Description
This strawberry rhubarb crisp features a perfect blend of sweet strawberries and tart rhubarb, topped with a buttery, crunchy oat topping. It’s the ultimate dessert for showcasing fresh spring produce!
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped into 1/2-inch pieces
- 1 cup granulated sugar, divided
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the strawberries, rhubarb, 1/2 cup of granulated sugar, cornstarch, vanilla extract, and salt. Mix well and set aside to let it macerate for about 10 minutes.
- In another bowl, mix together the oats, flour, brown sugar, cinnamon, and remaining 1/2 cup of granulated sugar.
- Pour the melted butter into the oat mixture and stir until everything is well combined and crumbly.
- Pour the fruit mixture into a 9×13-inch baking dish and spread it out evenly.
- Sprinkle the oat topping evenly over the fruit mixture.
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the fruit is bubbly.
- Let cool for at least 10 minutes before serving. Enjoy with vanilla ice cream or whipped cream!
Notes
- You can use frozen strawberries and rhubarb if fresh is not available. Just be sure to thaw and drain any excess liquid before using.
- Feel free to adjust the sugar based on the sweetness of your fruit.
- For an added flavor twist, consider adding some chopped nuts to the topping.
Keywords: strawberry rhubarb crisp, best strawberry rhubarb crisp, dessert recipes, spring desserts, fruit crisp