Description
Discover the best flavor in this strawberry rhubarb crisp recipe. This step-by-step guide makes it easy to bake a delicious dessert everyone will love.
Ingredients
- For the Filling:
- 6 cups (about 1.5 lbs) fresh strawberries, hulled and sliced
- 4 cups (about 1 lb) fresh rhubarb, trimmed and chopped into 1/2-inch pieces
- 1/2 cup granulated sugar (adjust to taste)
- 3 tablespoons cornstarch (or all-purpose flour)
- 1 tablespoon fresh lemon juice
- Pinch of salt
- For the Crumb Topping:
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
Instructions
- 1. Prepare the Fruit Filling: In a large bowl, combine sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, lemon juice, and a pinch of salt. Toss gently until the fruit is evenly coated. Set aside.
- 2. Make the Crumb Topping: In a separate medium bowl, whisk together flour, oats, brown sugar, cinnamon (if using), and salt. Add the cold butter cubes. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 3. Assemble the Crisp: Preheat oven to 375°F (190°C). Pour the fruit filling into a 9×13 inch baking dish. Sprinkle the crumb topping evenly over the fruit.
- 4. Bake: Place the dish on a baking sheet and bake for 40-50 minutes, or until the fruit filling is bubbly and the topping is golden brown and crisp. If the topping browns too quickly, loosely tent with foil.
- 5. Cool and Serve: Let the crisp cool on a wire rack for at least 15-20 minutes before serving to allow the filling to set. Serve warm with vanilla ice cream or whipped cream.
- Prep Time: 20 mins
- Cook Time: 45 mins