Description
This Strawberry Rhubarb Crisp is a delightful dessert that combines the tartness of rhubarb with the sweetness of fresh strawberries, topped with a crunchy oat and brown sugar crumble. Baked to golden perfection, it’s perfect served warm with a scoop of ice cream or a dollop of whipped cream.
Ingredients
Scale
Fruit Mixture
- 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 and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish to prevent sticking.
- Combine Fruit Ingredients: In a large bowl, mix the sliced strawberries, chopped rhubarb, granulated sugar, 1/4 cup flour, and ground cinnamon. Let this mixture sit while you prepare the topping, allowing the flavors to meld.
- Make the Crisp Topping: In a separate bowl, blend rolled oats, brown sugar, 1/4 cup flour, and melted unsalted butter until the mixture becomes crumbly and well combined.
- Assemble the Crisp: Pour the fruit mixture evenly into the greased baking dish, then sprinkle the oat topping uniformly over the top.
- Bake: Place the dish in the preheated oven and bake for 40 to 45 minutes until the fruit is bubbly and the topping is golden brown and crisp.
- Cool and Serve: Allow the crisp to cool slightly before serving warm. It’s delicious when paired with ice cream or whipped cream for added indulgence.
Notes
- For a thicker filling, you can increase the flour in the fruit mixture slightly.
- Use fresh rhubarb and strawberries at peak ripeness for the best flavor.
- Store leftovers in the refrigerator and reheat before serving.
- This crisp can be made ahead and baked just before serving.
- For a nutty crunch, consider adding chopped nuts to the topping.
