Strawberry Rhubarb Crisp
This delightful Strawberry Rhubarb Crisp combines the tartness of fresh rhubarb with the sweetness of strawberries, all topped with a crispy oat topping. Perfect as a dessert for gatherings or a cozy night in.
Equipment
- 1 baking dish (9x13 inches)
- 2 mixing bowls
- 1 spoon or spatula
- 1 oven
Ingredients
- 4 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup brown sugar, packed
- ½ cup all-purpose flour (for topping)
- ½ cup unsalted butter, melted
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, ¼ cup flour, and vanilla extract. Mix well until the fruit is evenly coated.
- Transfer the fruit mixture into the greased baking dish, spreading it evenly.
- In another bowl, prepare the topping by combining the rolled oats, brown sugar, ½ cup flour, melted butter, and ground cinnamon. Stir until crumbly and well mixed.
- Sprinkle the oat topping evenly over the fruit mixture in the baking dish.
- Bake in the preheated oven for about 40 minutes, or until the topping is golden brown and the fruit is bubbly.
- Remove from the oven and let cool for a few minutes before serving.
- Serve warm with a scoop of vanilla ice cream for an extra treat.
Notes
Serve warm with a scoop of vanilla ice cream for an extra treat.
If you prefer a sweeter crisp, you can increase the amount of sugar in the fruit mixture.
Leftovers can be stored in the refrigerator for up to 3 days and can be reheated in the oven or microwave.