Strawberry Rhubarb Crisp
Strawberry Rhubarb Crisp has a sweet-tart fruit filling topped with a golden, buttery crumble of flour, oats, and brown sugar. Perfect served warm with ice cream or cold for a refreshing treat!
Equipment
- 9x13-inch Baking Dish
Ingredients
Filling
- 3 cups fresh strawberries rinsed and sliced
- 3 cups rhubarb rinsed and sliced
- 1/2 cup light brown sugar packed
- 3 tbsp all-purpose flour
Topping
- 1 1/2 cups all-purpose flour
- 1 cup light brown sugar packed
- 1 cup old-fashioned oats
- 1 cup unsalted butter cold and cubed
- vanilla ice cream for serving
Instructions
- Preheat oven to 375°F and spray a 9×13-inch baking dish with cooking spray. Set aside.
- In a large bowl, mix strawberries, rhubarb, brown sugar, and flour until the fruit is evenly coated. Pour into the prepared baking dish.
- In another bowl, combine flour, brown sugar, and oats. Add cold, cubed butter and use your hands or a pastry cutter to create coarse crumbs. Sprinkle evenly over the fruit mixture.
- Bake for 50-55 minutes, or until the topping is golden brown and the filling is bubbling.
- Allow the crisp to cool slightly before serving. Serve warm with a scoop of vanilla ice cream.
Notes
Store leftovers covered in the refrigerator for up to 4 days. You can enjoy the crisp cold or reheat it to restore the topping's crunch!