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A quick and reliable strawberry rhubarb crisp with a crunchy oat topping and a sweet-tart fruit filling, perfect for summer or last-minute desserts.

Ingredients

Scale
  • 4 cups chopped rhubarb
  • 2 cups halved strawberries
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup cold unsalted butter (can use vegan butter)
  • 3/4 cup rolled oats
  • 3/4 cup all-purpose flour (or gluten-free flour blend)
  • 3/4 cup brown sugar
  • 1/8 teaspoon salt
  • Optional: 1 teaspoon cinnamon, 1/4 teaspoon ground cloves

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. If using frozen rhubarb or strawberries, thaw and drain well to avoid watery filling.
  3. In a large bowl, whisk together chopped rhubarb, halved strawberries, sugar, cornstarch, lemon juice, and vanilla extract.
  4. Pour the fruit mixture into the prepared baking dish and spread evenly.
  5. Cut cold unsalted butter into small cubes.
  6. In a separate bowl, stir together rolled oats, flour, brown sugar, and salt (omit salt if using salted butter).
  7. Add cubed butter to the dry topping and blend with pastry cutter, forks, or fingers until mixture is crumbly with pea-sized bits.
  8. Scatter the topping evenly over the fruit filling to cover.
  9. Bake on the middle rack for 30 to 45 minutes until topping is golden and filling bubbles.
  10. Let crisp cool for 10 to 15 minutes before serving.

Notes

Can swap strawberries for raspberries, blackberries, blueberries, or diced apples; adjust sugar accordingly., To make gluten-free, use gluten-free flour blend and certified gluten-free rolled oats., For vegan version, use firm cold vegan butter and coconut sugar instead of brown sugar., Add 1/2 cup chopped walnuts, pecans, or sliced almonds to topping for extra crunch., Optionally add 1 tsp cinnamon and 1/4 tsp ground cloves to topping or filling for warm spice flavor., The crisp can be made ahead, refrigerated up to 1-2 days before baking, or frozen baked or unbaked for longer storage.

Nutrition

Find it online: https://sweetovenstories.com/strawberry-rhubarb-crisp-3/