Description
This classic Strawberry Rhubarb Crisp is a delightful dessert featuring a sweet and tangy fruit filling topped with a buttery oat crumble. Perfectly baked to golden perfection, it’s an easy-to-make dessert that balances the tartness of rhubarb with the natural sweetness of strawberries, making it a comforting treat for any occasion.
Ingredients
Scale
Fruit Filling
- 4 cups fresh strawberries, sliced
- 2 cups fresh rhubarb, chopped
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp ground cinnamon
Crisp Topping
- 1/2 cup rolled oats
- 1/4 cup brown sugar, packed
- 1/4 cup all-purpose flour
- 1/2 cup unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease an 8×8 inch baking dish to prevent sticking.
- Mix Fruit Filling: In a large bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, flour, and cinnamon. Stir gently and let the mixture sit while you prepare the topping; this allows the flavors to meld and the fruit to release some juice.
- Prepare the Topping: In a separate bowl, mix the rolled oats, brown sugar, all-purpose flour, and melted unsalted butter until the mixture becomes crumbly with an evenly coated texture.
- Assemble the Crisp: Pour the fruit mixture into the prepared baking dish, spreading it evenly. Then sprinkle the oat topping uniformly over the fruit layer to ensure an even bake.
- Bake: Place the dish in the preheated oven and bake for 40-45 minutes. Bake until the fruit filling is bubbly and the topping is golden brown and crisp.
- Cool and Serve: Remove from the oven and let the crisp cool slightly. Serve warm, optionally with ice cream or whipped cream for an extra indulgent touch.
Notes
- You can substitute brown sugar with coconut sugar for a slightly different flavor.
- If you prefer a less tart dessert, increase the amount of granulated sugar slightly in the fruit filling.
- For a gluten-free version, use gluten-free oats and a gluten-free flour blend.
- Allowing the crisp to cool for about 15 minutes helps the filling set, making it easier to serve.
- Leftovers can be refrigerated for up to 3 days and gently reheated before serving.
