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Strawberry Rhubarb Crisp

A delightful dessert combining sweet strawberries and tart rhubarb under a crunchy oat and flour topping, perfect for family gatherings and warm summer evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Fruits
  • 2 cups strawberries, sliced Fresh, ripe strawberries work best.
  • 2 cups rhubarb, chopped Ensure rhubarb is well-washed and trimmed.
Filling
  • 1 cup granulated sugar Adjust sweetness according to taste.
  • 1 tablespoon cornstarch Used for thickening the filling.
  • 1 teaspoon vanilla extract Adds flavor to the fruit mixture.
Topping
  • 1 cup rolled oats Old-fashioned oats work best for texture.
  • 1 cup all-purpose flour Can substitute with gluten-free flour.
  • 1/2 cup brown sugar Use packed for added moisture.
  • 1/2 teaspoon cinnamon Enhances the flavor of the topping.
  • 1/2 cup butter, melted Can substitute with coconut oil for dairy-free.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) to ensure an even baking temperature.
  2. In a large bowl, mix the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, and vanilla extract until well combined. Pour this mixture into a greased baking dish, spreading it evenly.
  3. In a separate bowl, combine the rolled oats, all-purpose flour, brown sugar, and cinnamon. Stir in the melted butter until the mixture resembles coarse crumbs.
Baking
  1. Evenly sprinkle the oat mixture over the fruit layer in the baking dish.
  2. Bake for 30-35 minutes, or until the topping is golden and the fruit starts to bubble.
  3. Once baked, let the crisp cool slightly before serving, allowing the flavors to meld beautifully.

Notes

Serve warm with a scoop of ice cream or whipped cream. Can also be served for breakfast with yogurt. Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 3 months.