Strawberry Rhubarb Crisp Recipe
This crisp features a juicy filling of strawberries and rhubarb baked under a buttery oat topping. The recipe takes about 50 minutes from start to finish and serves 6 people.
Equipment
- Oven
- 9x13 inch baking dish
- Large bowl (for the fruit filling)
- Another bowl (for the oat topping)
- Measuring Cups
- Measuring Spoons
- Knife
- Cutting Board
- Spoon or spatula
- A small bowl or saucepan (to melt the butter)
- Serving spoon (optional)
- Cooling rack (optional)
- Ice cream scoop (optional)
- Dessert bowls (optional)
Ingredients
- 2 cups fresh strawberries hulled and sliced
- 2 cups rhubarb chopped
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Filling: In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract. Mix well and pour into a greased 9x13 inch baking dish.
- Make the Topping: In another bowl, mix together the rolled oats, flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture is crumbly.
- Assemble the Crisp: Sprinkle the oat topping evenly over the fruit mixture in the baking dish.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the filling is bubbly.
- Serve: Allow to cool slightly before serving. Enjoy warm with vanilla ice cream or whipped cream.