Grandmother's Strawberry Rhubarb Crisp
This Strawberry Rhubarb Crisp combines tart rhubarb and sweet strawberries under a buttery, oat-filled topping. Easy to make and perfect for a cozy dessert, especially when served warm with ice cream or whipped cream.
Ingredients
Filling
- 4 cups fresh rhubarb trimmed and chopped into 1/2-inch pieces
- 4 cups fresh strawberries hulled and sliced
- 0.75 cup granulated sugar
- 0.25 cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Topping
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 cup packed brown sugar
- 0.5 tsp ground cinnamon
- 0.25 tsp salt
- 0.5 cup unsalted butter cold, cut into small cubes (1 stick)
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C). Lightly grease an 8x8 or 9x9 inch baking dish.
- Make the Filling: In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla. Stir gently until coated. Let sit 10 minutes to release juices.
- Make the Topping: In a medium bowl, whisk together flour, oats, brown sugar, cinnamon, and salt. Add cold cubed butter and cut in with fingertips or pastry blender until coarse crumbs remain.
- Assemble the Crisp: Pour filling into prepared baking dish, spread evenly. Sprinkle topping evenly over fruit.
- Bake to Perfection: Place dish on a baking sheet. Bake 40-50 minutes until fruit is bubbly and topping is golden and crisp.
- Cool and Serve: Let crisp cool 15-20 minutes before serving. Serve warm, optionally with vanilla ice cream or whipped cream.
Notes
Use frozen fruit if fresh is unavailable, adding a few extra minutes to bake. For extra crunch, add 1/2 cup chopped pecans or walnuts to topping. Can assemble ahead and refrigerate, then bake just before serving.
