Description
Tart rhubarb and sweet strawberries mingle under a buttery oat topping that bakes to golden perfection. Each warm spoonful offers crisp oats, juicy berries, and fragrant cinnamon notes—especially dreamy with vanilla ice cream.
Ingredients
- 2 cups strawberries hulled and sliced
- 2 cups rhubarb chopped
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp lemon juice
- 1 cup rolled oats
- 1/2 cup brown sugar packed
- 1/2 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 6 tbsp unsalted butter cold and cubed
Instructions
- Preheat oven to 375°F and lightly grease a 9-inch baking dish.
- In a large bowl toss strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice until evenly coated then transfer the fruit mixture to the prepared dish.
- In another bowl combine rolled oats, brown sugar, flour, cinnamon, and salt then cut in cold cubed butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Evenly sprinkle the oat topping over the fruit layer.
- Bake for 35 to 40 minutes until the topping is golden brown and the filling is bubbling.
- Allow the crisp to cool for about 10 minutes before serving.
Notes
- You can substitute half the rhubarb with extra strawberries for a sweeter filling.
- For added texture stir in 1/4 cup chopped nuts such as pecans or almonds into the topping.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Store any leftovers covered in the refrigerator for up to 3 days.