Strawberry Rhubarb Crisp
Ingredients
| Ingredient | Amount |
|---|---|
| Sliced strawberries | 3 cups |
| Sliced rhubarb | 3 cups |
| Granulated sugar | 3/4 cup |
| Cornstarch | 1/4 cup |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| All-purpose flour | 1 cup |
| Rolled oats | 1 cup |
| Packed brown sugar | 1 cup |
| Salt | 1/2 teaspoon |
| Unsalted butter, melted | 1/2 cup |
Instructions
- Preheat: Preheat oven to 375°F (190°C).
- Make the fruit filling: In a large bowl combine strawberries, rhubarb, granulated sugar, cornstarch, vanilla, and cinnamon. Toss gently until evenly coated. The cornstarch will thicken juices as it bakes.
- Make the crumble: In another bowl mix flour, oats, brown sugar, and salt. Pour melted butter over the dry mix and stir until small clumps form.
- Assemble: Pour fruit mixture into a 9×13 inch baking dish and spread evenly. Sprinkle the crumble evenly on top.
- Bake: Bake 35–40 minutes, until topping is golden and fruit is bubbling. If the topping browns too fast, tent loosely with foil for the last 10 minutes.
- Rest & serve: Remove from oven and cool 10–15 minutes. Serve warm with vanilla ice cream or whipped cream.
Tip: If your strawberries are very ripe and sweet, reduce granulated sugar to 1/2 cup. For extra depth, add 1 tablespoon fresh lemon juice to the fruit mixture.
Pro Tips & Variations
- For a nuttier crunch, stir 1/2 cup chopped pecans or almonds into the crumble before baking.
- Make-ahead: assemble (unbaked) and refrigerate for up to 24 hours; bake straight from the fridge, adding ~5–8 extra minutes to bake time.
- Gluten-free: swap all-purpose flour for a 1:1 gluten-free baking flour and confirm oats are certified gluten-free.
- Sweeter filling: substitute 1/4 cup of the granulated sugar with maple syrup or honey for complex flavor (reduce liquid elsewhere slightly).
