Description
This delightful Strawberry Rhubarb Crisp combines the tartness of fresh rhubarb with the natural sweetness of strawberries, topped with a buttery, golden oat and flour crumble. Baked to perfection, this easy-to-make crisp is a perfect dessert for spring and summer gatherings, offering a comforting balance of sweet and tangy flavors with a satisfying crunchy topping.
Ingredients
Scale
Fruit Mixture
- 2 cups fresh strawberries, hulled & sliced (≈ 10 oz / 285 g)
- 2 cups rhubarb stalks, chopped (≈ 8 oz / 225 g)
- ½ cup granulated sugar (to toss with fruit)
- 1 cup all-purpose flour
Crisp Topping
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ cup (113 g) unsalted butter, cold & cubed
- ¾ cup whole milk (or buttermilk for extra tang)
Instructions
- Preheat and prepare fruit: Preheat your oven to 350°F (175°C). Wash and slice the strawberries, then chop the rhubarb into bite-sized pieces.
- Mix fruit and sugar: In a large bowl, combine the strawberries, rhubarb, and ½ cup granulated sugar. Toss well to coat the fruit evenly. Add the 1 cup of all-purpose flour, cinnamon, and salt to the fruit mixture, and let it sit for 10 minutes to macerate and develop flavor.
- Prepare the crisp topping: In a separate bowl, mix the oats (if applicable, though oats are not listed in ingredients, so omit), flour, brown sugar, cinnamon, and salt. Using a pastry cutter or your fingers, cut the cold, cubed unsalted butter into the dry mixture until crumbly and pea-sized pieces remain.
- Assemble the crisp: Pour the fruit mixture into a greased baking dish and spread it out evenly. Then, distribute the crumbly topping evenly over the fruit layer.
- Bake: Place the baking dish in the oven and bake for 35-40 minutes or until the top is golden brown and the fruit mixture is bubbling around the edges. Remove from the oven and allow it to cool slightly before serving.
Notes
- Using buttermilk instead of whole milk adds extra tanginess to the topping.
- For a crunchier topping, consider adding rolled oats or chopped nuts.
- This dessert pairs wonderfully with vanilla ice cream or whipped cream.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently before serving.
