Description
A simple and delicious strawberry rhubarb crisp with a buttery topping.
Ingredients
Scale
- 1 lb rhubarb, trimmed and chopped
- 1 lb strawberries, hulled and halved
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the chopped rhubarb, halved strawberries, granulated sugar, 2 tablespoons flour, and vanilla extract. Toss to coat the fruit evenly. Pour the fruit mixture into an 8×8 inch baking dish.
- In a separate medium bowl, whisk together the 1 cup flour, rolled oats, brown sugar, cinnamon, and salt. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Sprinkle the topping evenly over the fruit mixture in the baking dish.
- Bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbling.
- Let cool slightly before serving.
Notes
- You can use frozen fruit, but you may need to add a few extra minutes to the baking time.
- Serve warm with ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American