Description
A delightful Strawberry Rhubarb Crisp combining sweet strawberries and tart rhubarb, topped with a buttery oat crumble. This easy-to-make dessert bakes until golden and bubbly, making it a perfect treat for any occasion.
Ingredients
Scale
Fruit Filling
- 2 cups fresh strawberries, hulled & sliced (≈ 10 oz / 285 g)
- 2 cups rhubarb stalks, chopped (≈ 8 oz / 225 g)
- ½ cup granulated sugar — toss with the fruit
- 1 cup all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp salt
Crumble Topping
- 1 cup rolled oats
- 1 cup all-purpose flour
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup (113 g) unsalted butter, cold & cubed
Additional
- ¾ cup whole milk or buttermilk (optional for topping batter)
Instructions
- Preheat Oven and Prepare Fruit: Preheat your oven to 350°F (175°C). Wash and slice the strawberries and chop the rhubarb into bite-sized pieces.
- Mix Fruit and Sugar: In a large bowl, combine the sliced strawberries, chopped rhubarb, ½ cup granulated sugar, 1 cup flour, 1 tsp cinnamon, and ¼ tsp salt. Mix well and let the mixture sit for 10 minutes to macerate and release juices.
- Prepare the Crumble Topping: In a separate bowl, mix rolled oats, 1 cup flour, ¼ cup brown sugar, 1 tsp cinnamon, and ¼ tsp salt. Cut in the cold cubed butter using a pastry cutter or fingers until the mixture becomes crumbly and resembles coarse crumbs.
- Assemble the Crisp: Pour the fruit mixture into a greased baking dish and spread it evenly. Distribute the crumble topping evenly over the fruit layer.
- Bake the Crisp: Place the baking dish in the oven and bake for 35-40 minutes, or until the topping is golden brown and the fruit filling is bubbling. Once baked, remove from the oven and allow to cool slightly before serving.
Notes
- For extra tanginess, substitute whole milk with buttermilk.
- Letting the fruit mixture sit allows better flavor blending and juiciness.
- Use cold butter to ensure a crumbly and flaky topping texture.
- Serve warm with vanilla ice cream or whipped cream for a classic experience.
