Strawberry Rhubarb Crisp (Print version)

Sweet-tart strawberries and rhubarb baked under a golden oat-butter topping; best served warm with ice cream.

# What you need:

→ Fruit Filling

01 - 2 cups fresh strawberries, hulled and sliced
02 - 2 cups rhubarb, diced (about 2-3 stalks)
03 - ¾ cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 teaspoon pure vanilla extract
06 - 1 tablespoon fresh lemon juice

→ Crisp Topping

07 - 1 cup old-fashioned rolled oats
08 - ¾ cup all-purpose flour
09 - ½ cup packed light brown sugar
10 - ½ teaspoon ground cinnamon
11 - ¼ teaspoon kosher salt
12 - ½ cup cold unsalted butter, diced into small cubes

# Directions:

01 - Preheat the oven to 350°F. Lightly grease a 9-inch square or round baking dish with butter or nonstick spray.
02 - In a large mixing bowl, toss the sliced strawberries and diced rhubarb with granulated sugar, cornstarch, vanilla extract, and lemon juice until evenly coated. Spread the fruit mixture in a single, even layer across the bottom of the prepared baking dish.
03 - In a separate bowl, combine the rolled oats, all-purpose flour, packed brown sugar, ground cinnamon, and salt. Add the cold diced butter and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
04 - Sprinkle the oat topping evenly over the fruit filling, covering the surface completely.
05 - Bake on the center rack for 35 to 40 minutes, until the fruit juices are bubbling around the edges and the topping is deep golden brown.
06 - Remove from the oven and let cool for 10 to 15 minutes before serving. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

# Expert advice:

01 -
  • The tartness of rhubarb and sweetness of strawberries balance each other perfectly without needing any fancy techniques.
  • You probably have every ingredient in your pantry right now, and the whole thing comes together in under an hour.
02 -
  • If you pull it out too early, the filling will be soupy, so wait until you see real bubbles at the edges.
  • Once I forgot the cornstarch entirely and served what was essentially a very delicious fruit soup with oat croutons, so consider that a lesson learned.
03 -
  • Your butter must be cold straight from the fridge because warm butter will make the topping spread into a dense sheet instead of crisping up.
  • Letting the crisp rest those ten minutes is the difference between a gorgeous slice and a puddle on the plate.

Return