Classic Strawberry Rhubarb Crisp
This Classic Strawberry Rhubarb Crisp. Is the ultimate comfort dessert. That brings together the tangy flavor of rhubarb. With the sweetness of strawberries. All under a buttery, cinnamon-scented oat topping. Each bite. Delivers a nostalgic taste of summer. Making it perfect for family gatherings. Or a cozy evening treat. The crisp topping. Adds a satisfying crunch. That contrasts beautifully. With the gooey fruit filling. Making this dessert irresistible. From the first spoonful to the last.
16 Servings
Ingredients
Strawberry Rhubarb Filling:
- 6 c sliced fresh rhubarb about ½" slices
- 2 c chopped fresh strawberries ½" pieces
- 1 tbsp freshly squeezed lemon juice
- 1 c granulated sugar
- ¼ c cornstarch
Topping:
- 1 c packed brown sugar
- 1 c all-purpose flour
- ¾ c old-fashioned rolled oats not quick-cooking oats
- 1 tsp cinnamon
- ½ tsp kosher salt
- 6 tbsp unsalted butter softened to room temperature
- 2 tbsp vegetable oil
Instructions
- Preheat your oven to 375°F. And set the oven rack in the middle.
- For the Filling: Mix the rhubarb, strawberries, and lemon juice in a large bowl. Add sugar and stir well. Then evenly sprinkle cornstarch over the top. And mix until fully combined. Transfer the filling to a 9" x 13" baking dish. Spreading it evenly. And lightly pressing it down.
- For the Topping: In a medium bowl, combine all topping ingredients. Use a pastry cutter or your hands. To mix until large crumbs form. Sprinkle the topping evenly over the filling. Leaving about an inch of the filling exposed around the edges. The topping should look crumbly and rough. Not pressed down.
- Bake: Place the dish in the oven. And bake for 45-50 minutes. Until the filling is bubbling. And the topping is golden brown and crisp. If the topping browns too quickly. Cover loosely with foil. Let the crisp cool for 15 minutes before serving. Enjoy with vanilla ice cream if desired.
Notes
To make this Classic Strawberry Rhubarb Crisp gluten-free. Simply replace the all-purpose flour. In both the filling and the topping. With a gluten-free flour blend. Be sure to use gluten-free certified oats as well. This swap won’t alter the delicious balance of tart rhubarb, sweet strawberries, and the crunchy topping. That makes this crisp. A beloved dessert. You can enjoy all the same flavors and textures. Without worrying about gluten. Making it a perfect treat. For everyone at the table.