Description
This Strawberry Rhubarb Crisp is a delightful dessert combining the tartness of rhubarb with the sweet juiciness of fresh strawberries, topped with a buttery, crumbly oat topping. Baked to golden perfection, it’s a comforting treat perfect for any occasion.
Ingredients
Scale
Fruit Mixture
- 2 cups fresh strawberries, hulled & sliced (≈ 10 oz / 285 g)
- 2 cups rhubarb stalks, chopped (≈ 8 oz / 225 g)
- ½ cup granulated sugar
- 1 cup all-purpose flour
- ¼ tsp ground cinnamon
- ¼ tsp salt
Crisp Topping
- 1 cup all-purpose flour
- ¾ cup rolled oats
- ¼ cup brown sugar
- ¼ tsp ground cinnamon
- ¼ tsp salt
- ½ cup (113 g) unsalted butter, cold & cubed
Additional
- ¾ cup whole milk (or buttermilk for extra tang)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Wash and slice strawberries, and chop rhubarb into bite-sized pieces to prepare the fruit base.
- Prepare Fruit Mixture: In a large bowl, combine the sliced strawberries and chopped rhubarb with ½ cup granulated sugar, 1 cup all-purpose flour, ¼ teaspoon cinnamon, and ¼ teaspoon salt. Mix gently and let sit for 10 minutes to allow the flavors to meld and the fruit to release some juice.
- Make Crisp Topping: In another bowl, combine 1 cup all-purpose flour, ¾ cup rolled oats, ¼ cup brown sugar, ¼ teaspoon cinnamon, and ¼ teaspoon salt. Cut in the cold, cubed unsalted butter with a pastry blender or fingers until the mixture becomes crumbly and coarse.
- Assemble Dessert: Grease a baking dish lightly. Pour the fruit mixture into the dish, spreading it evenly. Sprinkle the crumbly oat topping evenly over the fruit layer.
- Bake: Place the baking dish into the preheated oven and bake for 35-40 minutes, or until the crisp topping is golden brown and the fruit mixture is bubbly around the edges.
- Cool and Serve: Remove from the oven and allow to cool slightly for about 10 minutes before serving. This helps the crisp to set and makes serving easier.
Notes
- Using buttermilk instead of whole milk in the topping adds a pleasant tang that complements the tart rhubarb.
- For extra texture, stir in ½ cup chopped nuts such as pecans or walnuts into the crisp topping.
- Serve warm with vanilla ice cream or whipped cream for a classic dessert experience.
- This crisp can be made ahead and reheated; cover with foil and warm in a 300°F oven for 15 minutes before serving.
