Strawberry Rhubarb Crisp
Sweet strawberries and tart rhubarb bake into a bubbling, jammy filling beneath a golden oat crumble in this easy Strawberry Rhubarb Crisp. Served warm on its own or with a scoop of vanilla ice cream, this simple dessert tastes like peak spring and summer comfort.
Equipment
- 1 Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- 1 9x9 Glass Baking Dish
Ingredients
- 3 ½ cups Strawberries, hulled cut into ½” slices
- 3 ½ cups Rhubarb cut into ½” chunks
- ¾ cup white sugar
- 3 tablespoon cornstarch
- 1 tablespoon lemon juice
Crisp Topping
- 1 cup large flaked rolled oats
- ¾ cup all-purpose flour
- ½ cup salted butter cut into approximately½” cubes
- ½ cup brown sugar
Instructions
- Preheat oven to 350F
- In a large mixing bowl combine the cut strawberries, rhubarb, sugar, cornstarch, and lemon juice.
- Pour into a 9x9 casserole dish (glass or ceramic preferred), then set aside.
Crisp Topping
- In a large mixing bowl add all the ingredients for the crisp topping.
- Use your hands to mix it all together, while "smooshing" the butter between your fingers to break it up into pieces about the size of peas. It's ok if there are a few bigger pieces.
- Distribute the Crisp topping all over the fruit in the casserole dish.
- Bake in the 350F oven for 50-60 minutes. The crisp is done when the top is golden brown and the filling is bubbling.
- Allow to cool for at least 15 minutes before serving.
Notes
- Once the crisp comes to room temperature, cover it with plastic wrap and store in the fridge for up to 4 days. You can also freeze it. If you freeze it whole in it's dish, tightly wrap with plastic wrap and then aluminum foil. It will keep for 3 months in the freezer. You can thaw it in the fridge overnight. You can also freeze individual servings in zipper top bags.
- I used a 9.5x9.5 pan for this recipe. If your square pan is 9x9 or 10x10 that should be fine. An 8x8 might be a little too small, but you could try it. Just make sure there is room at the top for bubbling. So maybe add a little less filling to the pan and less of the crumble. You might want to also place it on a parchment lined baking sheet just incase it bubbles over a little bit.
- To make this vegan, replace the butter with solid coconut oil cut into the dry mixture or your favorite vegan butter replacement.
- I baked this crisp in a glass baking dish. If using a metal baking pan, check the crisp a few minutes early as it may bake faster and brown more quickly.