Name: Strawberry Rhubarb Crisp
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 6-8
Ingredients: 3 cups fresh rhubarb, cut into 1/2-inch pieces; 3 cups fresh strawberries, hulled and halved; 1 cup granulated sugar; 3 tablespoons cornstarch; 1 teaspoon vanilla extract; 1 tablespoon lemon juice; 1 cup old-fashioned rolled oats; 1 cup all-purpose flour; 3/4 cup packed brown sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup cold unsalted butter, cubed (1 stick)

Instructions

Prepare the baking dish

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a 10-inch cast iron skillet.
Mix the filling

In a large bowl, combine the rhubarb and strawberries. In a small bowl, whisk together sugar and cornstarch, then add to the fruit. Add vanilla extract and lemon juice, tossing gently until fruit is evenly coated. Transfer mixture to the prepared baking dish.
Prepare the crisp topping

In a medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Using your fingers or a pastry cutter, work the cold butter into the mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
Assemble and bake

Sprinkle the crisp topping evenly over the fruit mixture. Place the baking dish on a rimmed baking sheet (to catch any bubbling juices) and bake for 40-45 minutes, until the filling is bubbling and the topping is golden brown.
Cool and serve

Allow the crisp to cool for at least 15 minutes before serving. This helps the filling thicken and prevents burning your mouth. Serve warm with vanilla ice cream or whipped cream if desired.

Strawberry Rhubarb Crisp

Ingredients

Instructions

Nutritional Information