Description
A delightful Strawberry Rhubarb Crisp combining tart rhubarb and sweet strawberries topped with a crunchy cinnamon-oat topping, baked to golden perfection. This comforting dessert is perfect for spring and summer, served warm with a scoop of ice cream for extra indulgence.
Ingredients
Scale
Fruit Filling
- 4 cups rhubarb, cleaned, trimmed, and cut into ½ inch pieces
- 4 cups strawberries, cleaned and quartered
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract (optional)
Crisp Topping
- 1 1/2 cups brown sugar, packed
- 1 cup all-purpose flour
- 1 cup quick-cooking oats
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ cup nuts (pecans or walnuts), chopped (optional)
- ½ cup unsalted butter, melted
Serving
- Ice cream for serving (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 13×9 inch baking dish by spraying it with non-stick cooking spray to prevent sticking.
- Prepare Fruit Mixture: In a large bowl, combine the rhubarb and strawberries. Add the granulated sugar, 1/3 cup all-purpose flour, lemon juice, and vanilla extract if using. Stir everything together until well mixed, then pour the fruit mixture evenly into the prepared baking dish.
- Mix Topping Ingredients: In a medium bowl, combine the brown sugar, 1 cup all-purpose flour, quick-cooking oats, cinnamon, nutmeg, and chopped nuts if desired. Stir to combine the dry ingredients thoroughly.
- Add Butter to Topping: Melt the unsalted butter in a microwave-safe bowl. Pour the melted butter over the dry topping mixture and stir until the mixture becomes crumbly and evenly moistened.
- Assemble and Bake: Sprinkle the crumbly topping evenly over the fruit filling in the baking dish. Bake in the preheated oven for 35 to 40 minutes, or until the topping is golden brown and the fruit filling is bubbly.
- Cool and Serve: Allow the crisp to cool for 10 to 15 minutes before serving. This dessert is delicious when served warm and can be accompanied by a scoop of ice cream if desired.
Notes
- For a nuttier flavor, use toasted pecans or walnuts.
- Ensure the rhubarb is fresh and tart for the best flavor balance with the strawberries.
- You can make this dessert ahead of time and reheat it before serving.
- Add a pinch of salt to the topping to enhance the flavors.
- Store leftovers covered in the refrigerator for up to 3 days.