Strawberry Rhubarb Crisp
A delightful dessert that combines tart rhubarb with sweet strawberries, topped with a crunchy oat and pecan mixture.
Ingredients
Fruit Filling
- 1 pound rhubarb stalks, trimmed and sliced 1/2 inch thick Use fresh, firm rhubarb for the best texture.
- 1/2 pound strawberries, hulled and quartered Adjust sugar based on sweetness of strawberries.
- 1/2 cup granulated sugar Adjust sweetness to taste.
- 1 1/2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Crisp Topping
- 3/4 cup all-purpose flour Can be substituted with gluten-free flour.
- 1/2 cup packed light brown sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cut into 1/2 inch cubes Cold butter works best.
- 3/4 cup old fashioned rolled oats
- 1/2 cup chopped pecans Can swap for walnuts or almonds.
Serving Suggestion
- Lightly sweetened whipped cream or vanilla ice cream Optional for serving.
Instructions
Preparation
- Preheat your oven to 350 degrees F.
- In a large bowl, combine the sliced rhubarb, quartered strawberries, sugar, cornstarch, and vanilla extract. Stir gently until the fruit is evenly coated.
- Transfer the mixture to a greased 2-quart or 8-inch baking dish, spreading it out evenly.
Crisp Topping
- In a food processor, combine the all-purpose flour, light brown sugar, granulated sugar, and salt. Process until well combined.
- Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Stir in the old-fashioned rolled oats and chopped pecans until evenly mixed.
Assembly and Baking
- Spoon the topping evenly over the fruit mixture in the baking dish.
- Bake in the preheated oven for 45-55 minutes, or until the topping is bubbling and golden brown.
- Once done, remove it from the oven and let it cool for about 20 minutes before serving.
Notes
This recipe is flexible; substitute rhubarb with apples or peaches and adjust sugar as needed. You can prepare the topping ahead of time and refrigerate until ready to bake.
Tried this recipe?Let us know how it was!