Description
A delicious Strawberry Rhubarb Crisp featuring a sweet and tangy fruit filling topped with a buttery, crispy oat topping. Perfectly baked until golden brown and bubbly, this dessert balances fresh strawberries and tart rhubarb with a crunchy crumble for a comforting treat.
Ingredients
Scale
Fruit Filling
- 2 cups fresh strawberries, hulled & sliced (≈ 10 oz / 285 g)
- 2 cups rhubarb stalks, chopped (≈ 8 oz / 225 g)
- ½ cup granulated sugar (to toss with the fruit)
Crisp Topping
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 Tbsp baking powder
- ½ cup (113 g) unsalted butter, cold & cubed
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Wash and slice strawberries and chop rhubarb into bite-sized pieces.
- Prepare Fruit Mixture: In a large bowl, mix strawberries and rhubarb with ½ cup granulated sugar. Let sit for 10 minutes to soften and release juices.
- Make Crisp Topping: In another bowl, combine the oats, flour, brown sugar, cinnamon, and salt (note: cinnamon and salt quantities not given, commonly about 1 tsp cinnamon and ½ tsp salt). Cut in cold cubed butter until crumbly, forming the crisp topping.
- Assemble Dish: Pour the fruit mixture into a greased baking dish. Spread the crumb mixture evenly over the fruit.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbly.
- Cool and Serve: Allow to cool slightly before serving to let the crisp set and flavors meld.
Notes
- If preferred, buttermilk can be used instead of whole milk in the topping for extra tang.
- The recipe calls for cinnamon and salt in both fruit and topping mixtures; 1 tsp cinnamon and ½ tsp salt are typical measures to enhance flavor.
- Use cold butter and work quickly when making the topping to achieve a crumbly texture.
- This crisp is best served warm with vanilla ice cream or whipped cream.
- Ensure rhubarb stalks are fresh and avoid including leaves as they are toxic.
