Description
A sweet-tart celebration of early spring fruits — juicy strawberries and tangy rhubarb — baked beneath a golden, buttery oat crumble. This Strawberry Rhubarb Crisp is a rustic dessert that’s as comforting as it is fresh and vibrant.
Ingredients
- 3 cups fresh rhubarb, chopped
- 2 cups fresh strawberries, hulled and halved
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup old-fashioned oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
- In a large bowl, combine chopped rhubarb, strawberries, granulated sugar, cornstarch, and vanilla extract. Toss to coat evenly and pour into the prepared dish.
- In a separate bowl, mix oats, flour, brown sugar, cinnamon, and salt. Pour in melted butter and stir until crumbly.
- Sprinkle the oat mixture evenly over the fruit filling.
- Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbly.
- Let cool for 10 minutes before serving. Enjoy warm, optionally with a scoop of vanilla ice cream or whipped cream.
Notes
- Frozen fruit can be used if fresh isn’t available — no need to thaw before baking.
- For a nutty twist, add 1/4 cup chopped almonds or pecans to the topping.
- Best enjoyed the same day but can be stored in the fridge for up to 3 days and reheated.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American