Strawberry Rhubarb Crisp (Print View)
Sweet-tart strawberries and rhubarb under a golden oat-butter crumble; ready in under an hour.
# What You Need:
→ Fruit Filling
01 - 3 cups fresh strawberries, hulled and quartered
02 - 2 cups fresh rhubarb, cut into 1/2-inch pieces
03 - 3/4 cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 teaspoon vanilla extract
06 - 1 tablespoon fresh lemon juice
→ Crisp Topping
07 - 3/4 cup old-fashioned rolled oats
08 - 1/2 cup all-purpose flour
09 - 1/2 cup light brown sugar, packed
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
12 - 1/2 cup (1 stick) cold unsalted butter, cut into cubes
# How to Make It:
01 - Preheat oven to 350°F (175°C). Lightly grease an 8-inch square baking dish.
02 - In a large mixing bowl, toss the hulled and quartered strawberries, sliced rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice together until the fruit is evenly coated.
03 - Spread the fruit mixture in an even layer across the bottom of the prepared baking dish.
04 - In a separate bowl, combine the rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to cut it into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
05 - Sprinkle the crumb topping evenly over the fruit filling, covering the entire surface.
06 - Bake for 35 to 40 minutes, until the topping is golden brown and the fruit filling is bubbling around the edges.
07 - Let the crisp cool for 10 to 15 minutes before serving. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
# Expert Tips:
01 -
- The contrast between that jammy, tart filling and the shattery golden topping is the kind of thing that makes people close their eyes when they take a bite.
- It comes together in about fifteen minutes with stuff you probably already have in your pantry and fridge.
02 -
- If you cut the butter warm or let it sit out too long the topping will spread into a flat sheet instead of forming those beautiful craggy clumps.
- Frozen fruit works fine but thaw it first and drain off the extra liquid or your crisp will swim in juice and the bottom will turn soggy.
03 -
- Taste a piece of your raw rhubarb before adding sugar because some stalks are far more sour than others and you may want a tablespoon or two more.
- Use your fingers instead of a pastry cutter to work the butter in because the heat from your hands helps create those irresistible irregular clumps.