Strawberry Rhubarb Crisp
Tart rhubarb and sweet strawberries baked under a golden, buttery oat crumble.
Equipment
- 9 inch square baking dish
- Mixing bowls
- Pastry cutter or fork
Ingredients
Main Ingredients
- 4 cup sliced rhubarb 1/2 inch pieces, about 5 stalks
- 1 cup strawberries hulled and halved
- ¾ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp honey
- 1 tsp vanilla extract
- ¾ cup old fashioned oats
- ½ cup all purpose flour
- ½ cup brown sugar packed
- ½ tsp ground cinnamon
- 1 pinch salt
- ½ cup unsalted butter cold and cubed
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and butter a 9 inch square baking dish.
- Fill. Toss the rhubarb and strawberries with the sugar, cornstarch, honey, and vanilla, then pour into the dish.
- Crumble. Stir the oats, flour, brown sugar, cinnamon, and salt, then cut in the cold butter until clumpy.
- Bake. Scatter the topping over the fruit and bake for 40 to 45 minutes, until golden and bubbling.
- Rest. Cool for 15 minutes before serving so the juices thicken.
Notes
Substitutions: Use all strawberries, all rhubarb, or frozen fruit with one extra tablespoon of cornstarch.
Tips: Keep the butter cold and let the crisp rest before serving so the filling sets.
Storage: Cover and refrigerate for up to three days or freeze for up to two months.
Nutrition does not include the optional ice cream or nuts.