Strawberry Rhubarb Crisp Oat (Printable version)
Juicy strawberries and tart rhubarb blend beneath a buttery oat topping for a warm, comforting dessert.
# Ingredient List:
→ Fruit Filling
01 - 3 cups fresh strawberries, hulled and quartered
02 - 3 cups fresh rhubarb, sliced 1/2-inch thick
03 - 2/3 cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 teaspoon vanilla extract
06 - 1 tablespoon lemon juice
07 - Pinch of salt
→ Oat Crumble Topping
08 - 3/4 cup all-purpose flour
09 - 3/4 cup old-fashioned rolled oats
10 - 1/2 cup light brown sugar, packed
11 - 1/2 teaspoon ground cinnamon
12 - 1/4 teaspoon salt
13 - 1/2 cup unsalted butter, cold and cubed
# How to Make It:
01 - Preheat oven to 350°F. Grease a 2-quart baking dish or an 8-inch square pan with butter or cooking spray.
02 - In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, vanilla extract, lemon juice, and a pinch of salt. Toss gently until fruit is evenly coated.
03 - Pour the fruit mixture into the prepared baking dish, spreading it into an even layer.
04 - In a separate bowl, whisk together flour, oats, brown sugar, cinnamon, and salt. Add cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until coarse crumbs form.
05 - Sprinkle the oat crumble mixture evenly over the fruit filling, covering completely.
06 - Bake for 40 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
07 - Let the crisp cool for at least 15 minutes before serving to allow the filling to set. Serve warm, optionally topped with vanilla ice cream.
# Expert Suggestions:
01 -
- The contrast between tart rhubarb and sweet strawberries creates that perfect balance that keeps you going back for just one more bite
- This crisp comes together in under 20 minutes of active prep but tastes like something from a fancy bakery
02 -
- Cold butter is non-negotiable for a good crumble, so pop it in the freezer for 10 minutes if your kitchen runs warm
- The bubbling fruit means your cornstarch is working its magic, so do not worry about those juices bubbling up through the topping
03 -
- Place a baking sheet on the rack below to catch any fruit juices that might bubble over and save your oven from a mess
- If your topping starts browning too quickly, loosely tent with foil for the last 10 minutes of baking