Strawberry Rhubarb Crisp
Is there anything better than strawberry and rhubarb together? This easy recipe gently amplifies that ideal flavor combination without getting in its way. It's equally at home for brunch or dessert.
Servings: 8
Calories: 320kcal
Ingredients
For the filling
- 1 ¼ pounds (567 grams) rhubarb (about 4 large stalks)
- 1 ¼ pounds (567 grams) strawberries
- ½ cup (100 grams) sugar
- ¼ cup (28 grams) cornstarch
- 1 teaspoon (5 ml) fresh lemon juice
For the topping
- ¾ cup (90 grams) all-purpose flour
- ¾ cup (60 grams) old fashioned rolled oats
- ⅔ cup (142 grams) light brown sugar, packed
- 8 tablespoons (112 grams) cold butter, diced
- Pinch of salt
Instructions
- Preheat the oven to 375°F with a rack in the center.
- Make the filling: Trim the rhubarb stalks and cut them crosswise into ½-inch slices. Place into a large mixing bowl.
- Trim the strawberries and cut them in half or in quarters or slices if large.
- Add the strawberries to the bowl. Add the ½ cup sugar, the cornstarch, and the lemon juice to the bowl and mix thoroughly.
- Pour the fruit mixture into the pie plate.
- Make the topping: Combine the flour, oats, brown sugar, butter and salt in a medium bowl.
- Blend the mixture together using your fingers and thumbs until there is no loose flour at the bottom of the bowl and much of the mixture is in pea-sized pieces.
- Distribute the topping over the fruit.
- Place pie plate on a rimmed baking sheet to catch any drips. Cover with foil and bake for 60 minutes, then uncover and continue baking until the topping is browned and the filling is bubbly all the way to the very center, 30+ minutes more.
- Cool for at least 10 minutes before serving.
Video
Notes
- Cut all the pieces of fruit roughly the same size for even cooking.
- To make this recipe gluten-free, use certified gluten-free oats and a gluten-free flour blend such as this one.
- Be sure to bake this on a rimmed cookie sheet — it will bubble up and over a little bit toward the end of baking.
- If you're searching for the perfect deep-dish pie plate, we've used and loved an older version of this one for years.
- This crisp is great by itself, topped with vanilla ice cream for dessert, or served with Greek yogurt for breakfast. You can serve it warm or at room temperature. The juices will thicken up as it cools.
- Once cool, store any leftovers covered on the counter for 24 hours. After that, you can refrigerate it, but the crumble topping will soften up. You can recrisp it by reheating in the toaster oven if you like.
- You can start with frozen strawberries and rhubarb if you like. Frozen fruit gives off a lot of liquid, so you'll need to defrost it first and drain off all the liquid before proceeding with the recipe. You can either discard the liquid or put it into a very small pot and simmer it until reduced to a few tablespoons, then add it to the filling.
Nutrition
Calories: 320kcal | Carbohydrates: 50.7g | Protein: 3.4g | Fat: 12g | Fiber: 3.8g