Description
A classic summer dessert featuring the perfect balance of sweet strawberries and tart rhubarb, topped with a buttery oat crisp topping. Easy to make and always a crowd-pleaser!
Ingredients
Scale
For the Crust:
- For the fruit filling:
- 3 cups fresh strawberries, hulled and quartered
- 3 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- For the crisp topping:
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Lightly grease a 9-inch square baking dish.
- Make the filling: In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla. Toss gently until evenly coated.
- Transfer filling to prepared baking dish, spreading into an even layer.
- Make the topping: In a medium bowl, mix oats, flour, brown sugar, cinnamon, and salt. Pour melted butter over mixture and stir until crumbly.
- Sprinkle topping evenly over fruit mixture.
- Bake for 35-40 minutes until topping is golden brown and fruit is bubbling.
- Let cool for at least 15 minutes before serving. Best served warm with vanilla ice cream.
Notes
For a deeper flavor, let the crisp sit for 1 hour after baking before serving. Leftovers can be refrigerated for up to 3 days. Rhubarb leaves are toxic – use only the stalks.