Description
This Strawberry Rhubarb Crisp is a delightful dessert combining tart rhubarb and sweet strawberries under a buttery, oat-streusel topping. Baked to golden perfection, this crisp is perfect served warm with a scoop of vanilla ice cream, offering a comforting balance of flavors and textures.
Ingredients
Fruit Filling
- 3 cups chopped rhubarb (fresh or frozen)
- 2 cups chopped strawberries
- ⅓ cup granulated sugar
- ½ teaspoon cinnamon
Streusel Topping
- ¾ cup all-purpose flour
- ½ cup rolled oats
- ½ cup light dark brown sugar (packed)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons cold butter
For Serving
- Vanilla ice cream (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease an 8-inch square baking dish to prevent sticking and ensure easy serving.
- Prepare Fruit Mixture: In the prepared baking dish, combine the chopped rhubarb, strawberries, granulated sugar, and cinnamon. Stir gently to evenly distribute the ingredients, then set it aside to allow the flavors to meld.
- Make Streusel Topping: In a small bowl, mix together the flour, rolled oats, brown sugar, baking powder, and salt. Add the cold butter and use your hands to rub it into the dry ingredients until the mixture resembles coarse crumbs, forming the crisp streusel topping.
- Assemble and Bake: Sprinkle the streusel topping evenly over the fruit mixture in the baking dish. Place the dish in the oven and bake for 35-40 minutes, or until the topping is lightly browned and the fruit filling is bubbly.
- Serve: Remove from oven and let it cool slightly. Serve warm with a scoop of vanilla ice cream if desired, enhancing the dessert with a creamy contrast.
Notes
- You can use fresh or frozen rhubarb and strawberries; if frozen, thaw and drain excess liquid to avoid a watery filling.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend and ensure oats are certified gluten-free.
- Chilling the butter before mixing into the streusel topping helps achieve a crumbly texture.
- The crisp can be stored covered in the refrigerator for up to 2 days; reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
