Strawberry Rhubarb Crisp
Enjoy the delightful combination of sweet strawberries and tangy rhubarb baked to perfection, topped with a crispy oat crumble. This Strawberry Rhubarb Crisp makes a perfect dessert for any occasion.
Equipment
- 1 9x13 inch baking dish
- 2 mixing bowls
- 1 measuring cups
- 1 measuring spoons
- 1 baking sheet (optional)
Ingredients
- 4 cups rhubarb, chopped About 4-5 stalks.
- 4 cups strawberries, hulled and halved
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, melted
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the chopped rhubarb and halved strawberries. Add the granulated sugar, flour, vanilla extract, and lemon juice. Gently toss the mixture until the fruit is evenly coated. Pour the fruit mixture into the prepared 9x13 inch baking dish.
- In another mixing bowl, combine the flour, rolled oats, brown sugar, cinnamon, and salt. Pour in the melted butter, and mix until crumbly and well combined.
- Evenly spread the crisp topping over the fruit filling in the baking dish.
- Bake in the preheated oven for about 40 minutes, or until the top is golden brown and the fruit is bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
- Serve warm, with a scoop of vanilla ice cream or whipped cream for added indulgence.
- Store leftovers in the refrigerator for up to 3 days and reheat in the oven before serving for the best texture.
Notes
Serve warm, with a scoop of vanilla ice cream or whipped cream for added indulgence.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven before serving for the best texture.