Description
A delightful Strawberry Rhubarb Crisp featuring a buttery oat topping over a sweet and tangy rhubarb and strawberry filling. Perfectly baked until golden and bubbly, this dessert offers a balanced combination of tartness from the rhubarb and sweetness from the strawberries, enhanced with cinnamon and vanilla notes.
Ingredients
Scale
Topping
- 1 cup quick oats
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 1 stick cold butter, cubed (8 tablespoons or ½ cup)
Filling
- 1 pound sliced rhubarb (fresh or frozen)
- 1 pound strawberries, hulled and quartered
- ¼ cup cornstarch
- ¾ cup sugar
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prep: Heat the oven to 400°F (204°C). Lightly butter a casserole dish of approximately 2 quarts to prevent sticking and ensure even cooking.
- Make topping: In a large bowl, combine the quick oats, all-purpose flour, sugar, ground cinnamon, and a pinch of salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture forms crumbs and no dry flour remains. Chilling the mixture briefly can help the butter firm up, resulting in a crumblier topping.
- Make filling: In another large bowl, mix together the sliced rhubarb, quartered strawberries, cornstarch, sugar, lemon juice, and vanilla extract until well combined. Spread this mixture evenly into the prepared casserole dish.
- Finish: Evenly scatter the crumb topping over the strawberry and rhubarb filling, covering it completely.
- Bake: Place the casserole dish in the preheated oven and bake for about 35 minutes, or until the topping is golden brown and the filling is bubbly. Remove from the oven and let sit at room temperature for 10 minutes before serving to allow the filling to thicken and flavors to meld.
Notes
- Quick oats are preferred for a tender, crisp topping, but rolled oats can be substituted for a chewier texture.
- If using frozen rhubarb, thaw and drain excess liquid before mixing to prevent a watery filling.
- Butter should be cold to create a crumbly texture in the topping.
- Allowing the crisp to rest after baking helps the filling set for better serving consistency.
