Strawberry-Rhubarb Crisp
This is just pure, unpretentious comfort food! The tart rhubarb and sweet strawberries create this lovely, bubbly filling under a buttery, crunchy oat topping. It’s way less fussy than making a pie, and it absolutely deserves a spot next to any apple crumble. It’s so easy, it practically makes itself!
COST $8 - $12
Equipment
- An 8-8 inch square baking dish or an equivalent round one
- Two medium bowls
- A pastry cutter or just use a fork or your hands!
Ingredients
For the Fruit Filling
- 2 cups Fresh or Frozen Rhubarb, chopped
- 2 cups Fresh or Frozen Strawberries, sliced Chop into 1/2 inch pieces.
- ¾ cup Granulated Sugar
- 2 Tbsp Cornstarch Adjust based on how tart your rhubarb is.
- 1 tsp Lemon Juice This is what keeps the filling from being runny!
For the Buttery Oat Topping
- 1 cup Old-Fashioned Rolled Oats Make sure it's not instant oats!
- ½ cup All-Purpose Flour
- ½ cup Brown Sugar (packed)
- ½ tsp Cinnamon
- 6 Tbsp Unsalted Butter, cold Keep it cold for the best crumble!
Instructions
Prep the Fruit
- Preheat your oven to 375°F (190°C).
- In a medium bowl, gently toss the chopped rhubarb and strawberries with the sugar, cornstarch, and lemon juice.
- Pour that fruit mixture into your 8-8-inch baking dish.
Make the Crumbly Topping
- In a separate medium bowl, combine the oats, flour, brown sugar, and cinnamon.
- Cut in the cold butter cubes until the mixture is coarse and crumbly. You want pea-sized clumps.
Bake!
- Evenly scatter that gorgeous oat topping over the fruit filling.
- Bake for 40 minutes, or until the topping is golden brown and the fruit filling is happily bubbling away.
- Let the crisp rest for 10 minutes before you dig in.
Notes
This is basically mandatory with a scoop of vanilla bean ice cream or a big dollop of fresh whipped cream. The hot/cold combo is pure heaven!
Nutrition (Just an Estimate)
| Component | Amount |
| Calories | 310 kcal |
| Total Fat | 14 g |
| Carbs | 48 g |
| Protein | 4 g |