Strawberry Rhubarb Crisp
Strawberry rhubarb crisp is a delightful dessert that combines the tartness of rhubarb with the sweetness of strawberries, all topped with a crunchy oat topping. It's like a warm hug at the dinner table! Perfect for brunch or dessert, this recipe is not only tasty but also simple to whip up. Trust me, once you take your first bite, you’ll definitely want to make this again!
Ingredients
- 3 cups fresh strawberries you can use frozen if it’s not in season! Just thaw and drain excess liquid
- 3 cups rhubarb frozen works here too; just use about 2 cups if it’s pre-cooked
- 1 cup granulated sugar feel free to use brown sugar for a deeper flavor
- 1 tablespoon cornstarch this helps to thicken it up—nothing else like it!
- 1 teaspoon vanilla extract for that lovely warm flavor
- 1 cup rolled oats
- 1 cup all-purpose flour you can use almond or whole wheat flour if you want a healthier option
- 1/2 cup brown sugar or your choice of sweetener
- 1/2 teaspoon cinnamon yum, a little spice goes a long way
- 1/2 cup unsalted butter melted; to help even things out
Instructions
- Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This is crucial because you want your crisp bubbling away nicely!
- Prepare the Fruit Filling: Grab a large bowl and toss together the chopped strawberries and rhubarb. Add in that wonderful sugar, cornstarch, and vanilla extract. Mix it all together gently but well so the sugar gets evenly distributed.
- Make Your Topping: In a separate bowl, combine the rolled oats, flour, brown sugar, and cinnamon. Drizzle in the melted butter and stir until the mixture looks crumbly. It should feel like you’re playing in a sandcastle!
- Assemble It: Spread the strawberry-rhubarb mixture into a baking dish. Top it with your oat mixture, making sure to cover all the fruity goodness below.
- Bake it Up: Pop that dish into your preheated oven and bake for about 35-40 minutes, until the topping is golden brown and your kitchen smells divine!
- Cool and Serve: Once it’s out of the oven, let it cool for a bit (if you can resist!) and serve it warm on its own or with a scoop of vanilla ice cream! Yum!