Strawberry Rhubarb Crisp (Printer-friendly)
Tender strawberries and tangy rhubarb baked under a golden oat and butter topping; serve warm with vanilla ice cream.
# What You’ll Need:
→ Fruit Filling
01 - 3 cups fresh strawberries, hulled and quartered
02 - 2 cups fresh rhubarb, cut into 1/2-inch pieces
03 - 3/4 cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 teaspoon vanilla extract
06 - 1 tablespoon fresh lemon juice
→ Crisp Topping
07 - 3/4 cup old-fashioned rolled oats
08 - 1/2 cup all-purpose flour
09 - 1/2 cup packed light brown sugar
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon kosher salt
12 - 1/2 cup (1 stick) cold unsalted butter, cut into cubes
# How-To Guide:
01 - Preheat oven to 350°F. Lightly grease an 8-inch square baking dish and set aside.
02 - In a large mixing bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss gently until the fruit is evenly coated and the sugar and cornstarch are well distributed.
03 - Pour the fruit mixture into the prepared baking dish, spreading it into an even layer.
04 - In a separate bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and work it in using your fingers or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
05 - Sprinkle the topping evenly over the fruit filling, covering the surface completely.
06 - Bake for 35 to 40 minutes, until the topping is deep golden brown and the fruit filling is bubbling around the edges.
07 - Allow the crisp to cool for 10 to 15 minutes before serving. Serve warm, with vanilla ice cream or whipped cream if desired.
# Expert Advice:
01 -
- The contrast between jammy, tart fruit and a shattering golden crust is the kind of thing that makes people close their eyes at the table.
- It comes together with pantry staples and zero fancy equipment, so you can pull it off even on a lazy Tuesday.
02 -
- If you use frozen fruit, thaw it slightly and drain off the excess liquid first or you will end up with soup instead of crisp.
- That resting time after baking is not optional, because the filling sets as it cools and the texture transforms completely.
03 -
- Keep your butter in the fridge until the exact moment you need it, because warmth is the enemy of a crisp, clumpy topping.
- Do not overwork the crumble mixture, and those irregular chunks are what create the best texture contrast.