Strawberry Rhubarb Crisp (Print Version)
Baked strawberries and rhubarb topped with a golden oat-butter crumble, best served warm with ice cream.
# Ingredient List:
→ Fruit Filling
01 - 2 cups fresh strawberries, hulled and sliced
02 - 2 cups rhubarb, diced (about 2-3 stalks)
03 - 3/4 cup granulated sugar
04 - 2 tbsp cornstarch
05 - 1 tsp pure vanilla extract
06 - 1 tbsp fresh lemon juice
→ Crisp Topping
07 - 1 cup rolled oats
08 - 3/4 cup all-purpose flour
09 - 1/2 cup light brown sugar, packed
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp kosher salt
12 - 1/2 cup unsalted butter, cold and cut 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 hulled 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 cubed butter and using your fingertips or a pastry cutter, cut the butter into the dry ingredients 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. Gently press down to help the topping adhere.
05 - Place the dish in the center of the oven and bake for 35 to 40 minutes, or until the fruit juices are actively bubbling around the edges and the topping has turned a deep golden brown.
06 - Remove from the oven and allow the crisp to rest for 10 to 15 minutes before serving. This resting period allows the fruit juices to thicken slightly. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
# Expert Advice:
01 -
- The contrast of tart rhubarb and sweet strawberries creates a flavor that tastes like sunshine on a plate.
- That buttery oat topping gets golden and crunchy in the oven while the fruit underneath turns into a bubbling jammy mess.
02 -
- If you pull it out of the oven too early the filling will be a soupy mess so wait until you see active bubbling at the edges.
- Taste your rhubarb before measuring the sugar because some stalks are fiercely tart and others are surprisingly mild.
03 -
- Freeze the butter for ten minutes before dicing it because extra cold fat makes the crispiest most shaggy topping.
- Let the crisp cool for at least fifteen minutes before scooping because the juices need time to settle into a thick syrup.