Strawberry Rhubarb Crisp
Strawberry Rhubarb Crisp is a delightful dessert that combines the sweetness of strawberries with the tartness of rhubarb, all topped with a crunchy oat topping. This dish is perfect for a summer gathering or a cozy evening at home.
Equipment
- 1 9x13 inch baking dish
- 2 mixing bowls
- 1 measuring cups and spoons
- 1 whisk or fork
- 1 oven
Ingredients
- 4 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup rolled oats
- 1 cup all-purpose flour
- ½ cup packed brown sugar
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Mix until well combined, and pour the mixture into the prepared 9x13 inch baking dish.
- In another bowl, mix together rolled oats, all-purpose flour, brown sugar, granulated sugar, and ground cinnamon. Add the melted butter and stir until the mixture resembles coarse crumbs.
- Sprinkle the oat topping evenly over the fruit filling in the baking dish.
- Bake in the preheated oven for about 40 minutes, or until the topping is golden brown and the fruit is bubbling.
- Remove from the oven and let cool slightly before serving.
- Serve warm with a scoop of vanilla ice cream or whipped cream for an extra treat.
Notes
Serve warm with a scoop of vanilla ice cream or whipped cream for an extra treat. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.