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Crispy Strawberry Rhubarb Crisp

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A quick and easy summer dessert featuring a sweet-tart strawberry and rhubarb filling topped with a crunchy oat crumble. Perfect for casual gatherings and simple indulgence.

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and halved (about 600g)
  • 3 cups rhubarb stalks, chopped into 1/2-inch pieces (about 450g)
  • 3/4 cup granulated sugar (150g)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch
  • Pinch of salt
  • 1 1/2 cups old-fashioned rolled oats (135g)
  • 3/4 cup all-purpose flour (90g)
  • 1/2 cup packed brown sugar (100g)
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, cold and cubed (115g)
  • Pinch of salt

Instructions

  1. Preheat the oven to 375°F (190°C) and position a rack in the middle.
  2. In a large bowl, combine strawberries, rhubarb, granulated sugar, lemon juice, vanilla extract, cornstarch, and a pinch of salt. Toss gently until evenly coated.
  3. Grease a 9-inch square baking dish and spread the fruit mixture evenly, about 2 inches deep.
  4. In a separate bowl, mix rolled oats, flour, brown sugar, cinnamon, and a pinch of salt.
  5. Add cold cubed butter to the oat mixture and use a pastry cutter or fingertips to work the butter into the dry ingredients until coarse crumbs form with some pea-sized pieces.
  6. Evenly sprinkle the oat crumble topping over the fruit filling without pressing down.
  7. Bake on the center rack for 40 to 45 minutes until the topping is golden brown and the fruit is bubbling. Tent with foil if topping browns too quickly.
  8. Let the crisp rest for at least 15 minutes to thicken the juices.
  9. Serve warm with vanilla ice cream, whipped cream, or your preferred creamy topping.

Notes

Use cold butter for a flaky, crunchy topping. Do not overmix the oat topping to keep it crumbly. Let the crisp rest after baking to thicken the filling. You can substitute gluten-free flour and oats for a gluten-free version. For a vegan option, replace butter with coconut oil or vegan butter substitute. Frozen fruit can be used if thawed and drained, adding extra cornstarch if needed.

Nutrition

Keywords: strawberry crisp, rhubarb crisp, summer dessert, oat crumble, easy dessert, fruit crisp, gluten-free option, vegan option

Find it online: https://juliamadeit.com/crispy-strawberry-rhubarb-crisp-recipe-perfect-for-easy-summer-desserts/