Strawberry Rhubarb Crisp
This easy strawberry rhubarb crisp is bursting with sweet berries, tart rhubarb, and a buttery oat crumble. Use fresh or frozen rhubarb and enjoy warm with a scoop of vanilla ice cream!
Servings: 6 servings
Ingredients
Crumble Topping
- 1 cup quick oats see notes
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 1 stick cold butter cubed (1 stick = 8 tablespoons or ½ cup)
Rhubarb Filling
- 1 pound sliced rhubarb fresh or frozen; see notes for frozen
- 1 pound strawberries hulled and quartered
- ¼ cup cornstarch
- ¾ cup sugar
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prep: Heat oven to 400°F. Lightly butter a ~2 quart casserole dish.
- Make topping: Combine oats, flour, sugar, cinnamon and salt in a large bowl. Cut in butter until crumbs form and no more dry flour is visible. I put it in the ridge at this point so the butter firms up, which makes the topping more crumbly!1 cup quick oats, ½ cup all-purpose flour, ½ cup granulated sugar, ½ teaspoon ground cinnamon, 1 pinch salt, 1 stick cold butter
- Make filling: Combine all ingredients for the filling in a large bowl. Evenly spread in the prepared casserole dish.1 pound sliced rhubarb, 1 pound strawberries, ¼ cup cornstarch, ¾ cup sugar, 2 teaspoons lemon juice, 1 teaspoon vanilla extract
- Finish: Evenly scatter the crumb topping over the rhubarb filling.
- Bake: Bake in the hot oven for around 35 minutes, or until golden and bubbly. Allow to sit on the counter for 10 minutes before serving.
Notes
- Rhubarb: You can use frozen rhubarb in place of the fresh. Measure while frozen, then thaw completely! I recommend carefully draining the thawed rhubarb, but do not squeeze it. Be very careful when tossing with the other ingredients. If the thawed rhubarb feels very wet, add an extra tablespoon of cornstarch.
- Oats: I always use quick oats because I like the texture in a crisp better vs old fashioned oats. If you only have old fashioned oats, the crisp topping will have a coarser texture and won’t come together as nicely. You can pulse old fashioned oats in a food processor 2-3 times to chop them up a little.
- Butter: Make sure your butter is fridge-cold when using it in this recipe for best results. If you need to use margarine in place of the butter, please only use stick margarine and not a buttery spread. The crumble topping will not work with a spread.