Strawberry-Rhubarb Crisp
Sweet, tangy and light spiced strawberry rhubarb filling topped with a crisp and chewy oat topping for a luxuriously quick and easy dessert bursting with flavor!
Servings: 10
Ingredients
Strawberry-Rhubarb Filling
- 2 pounds of rhubarb cut into small pieces (about 4 cups)
- 1 pound of strawberries hulled and halved (about 4 cups)
- ¾ cup of sugar
- 1/3 cup of flour
- zest & juice of 1 lemon
- 1 teaspoon of vanilla
- ½ teaspoon cinnamon
- pinch of salt
Crisp Topping
- 1 cup old fashioned oats not the quick cooking kind
- 1 cup all-purpose flour
- 1/2 cup light brown sugar lightly packed
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 1 1/2 stick of butter room temperature (12 tablespoons)
Instructions
- Preheat an oven to 350 degrees F.
- In a large bowl, combine all the filling ingredients; toss to mix well. Pour into an oven safe dish (any shape will do).
- In a separate bowl, combine all of the topping ingredients. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form. Sprinkle this crisp topping mixture evenly over the strawberry-rhubarb filling deliciousness.
- Bake for 35 – 45 minutes, until the fruit is b bubbling and the topping is golden brown.
Notes
- Quality matters! Buy local and organic strawberries and rhubarb when possible.
- For best results, be sure to use old-fashioned oats and not the quick cooking kind.
- Remember to let your butter soften to room temperature so you can easily mix it with the other topping ingredients.
- If the topping is starting to get too brown but you want to continue cooking the crisp, simply cover with foil
- This crisp is best served warm, with vanilla ice cream.
- Leftovers can be eaten for breakfast, with yogurt (or ice cream too if that’s your jam).