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Strawberry Rhubarb Crisp

A delightful dessert combining sweet strawberries and tart rhubarb, topped with a crunchy oat crisp, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups fresh strawberries, hulled and halved Use ripe strawberries for best flavor.
  • 2 cups rhubarb, chopped into 1-inch pieces Fresh rhubarb is recommended.
  • ¾ cup granulated sugar Adjust if using very ripe strawberries.
  • 2 tablespoons cornstarch For thickening the filling.
  • 1 teaspoon vanilla extract Enhances the flavor.
  • 1 tablespoon lemon juice Adds brightness to the filling.
For the Crisp Topping
  • 1 cup old-fashioned rolled oats
  • ½ cup all-purpose flour Can use gluten-free flour if desired.
  • ½ cup packed brown sugar
  • ½ teaspoon cinnamon
  • ½ cup cold unsalted butter, cubed For a rich topping.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the strawberries and rhubarb. Sprinkle with sugar, cornstarch, vanilla extract, and lemon juice. Stir gently and let sit for 10 minutes.
Making the Crisp Topping
  1. In a medium bowl, mix oats, flour, brown sugar, and cinnamon. Add cold butter and blend until it resembles coarse crumbs.
Assembly
  1. Pour the filling into a greased 9x9-inch baking dish and sprinkle the oat mixture evenly on top.
Baking
  1. Bake in the preheated oven for 35-40 minutes until bubbly and golden brown.
  2. Let cool for 10 minutes before serving.

Notes

Serve warm with vanilla ice cream or heavy cream for an added touch. Store leftovers in an airtight container for up to 5 days.