Strawberry Rhubarb Crisp
This Strawberry Rhubarb Crisp is the perfect sweet and tart dessert made with juicy strawberries, fresh rhubarb, and a buttery oat crumble topping. Easy to make and bursting with fresh summer flavor, this classic fruit crisp is delicious served warm with vanilla ice cream or whipped cream.
Ingredients
For the Fruit Filling
- 4 cups fresh strawberries sliced
- 3 cups rhubarb chopped
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For the Crisp Topping
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
Instructions
- Preheat the Oven Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Prepare the Fruit Wash and slice the strawberries. Chop the rhubarb into small even pieces for consistent cooking.
- Make the Filling In a large mixing bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Stir until evenly coated.
- Transfer to Baking Dish Pour the fruit mixture into the prepared baking dish and spread evenly.
- Prepare the Crisp Topping In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Pour in melted butter and stir until crumbly.
- Add the Topping Evenly sprinkle the crisp topping over the fruit mixture.
- Bake Place the dish in the oven and bake for 40–45 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
- Cool Slightly Allow the crisp to cool for about 10–15 minutes before serving so the filling can thicken slightly.
- Serve Serve warm with vanilla ice cream or whipped cream.