Simple Strawberry Rhubarb Crisp
This simple strawberry rhubarb crisp has a crumbly oat topping and a sweet and slightly tart filling. Serve it up warm with a big scoop of ice cream!
For me, summer is all about quick & easy fruit-filled desserts! I don’t think I’m the only one who gets excited when berries start flooding the grocery stores and farmers markets… it’s kind of a big deal. Fresh, juicy fruit is one of my FAVORITE things to eat & bake with. To be honest though, I’ve never made a crisp with strawberries or rhubarb, so I thought I’d give it a try.
A few weeks ago our counters were overflowing with ripe strawberries. We were eating them at breakfasts, lunch and dinner, but we just couldn’t keep up. I tossed some in the refrigerator and freezer and used the rest in this crisp. Rhubarb has always been something I’ve wanted to experiment with, so I thought I’d start with this classic combo. I quartered the strawberries and sliced up the rhubarb into 1/4-inch thick slices, some a little thinner.
I tossed the fruit (I know rhubarb is *technically* a vegetable) in a mixture of cane sugar, vanilla (vanilla bean paste because it’s nice and fragrant), zest (I used lemon but orange works too) and cornstarch. Do NOT skip the cornstarch. The filling will turn out runny/soupy if you don’t use it. I know some people recommend powdering tapioca because the flavor isn’t as noticeable, however, I couldn’t taste the cornstarch one bit.
Pour the filling into an 8×8-inch, 9×9-inch, or a 7×11-inch baking pan. The size is up to you, just make sure you use something that’s nice and deep (the sides of my pan were 2 inches tall), because the filling will bubble up as it bakes. Then, in a medium mixing bowl, whisk together the flour, oats, brown sugar, salt, cardamom and nutmeg. I really love the hint of spice that the cardamom and nutmeg give to this crisp, however, they’re not crucial to the overall flavor of it. So if you don’t have one or the other, don’t sweat it. Next, cut the butter into the mixture with a pastry blender until pea size clumps (or slightly larger) form. Sprinkle the crumble evenly over top and place it in oven. Bake for 40-50 minutes or until it’s golden brown. Remove from oven and allow to cool for 15 minutes before serving. DO NOT FORGET!! Allowing it to cool will help the juices set.
Serve it up while warm with a big scoop of vanilla ice cream and enjoy immediately! I was absolutely smitten by this classic combo. It was just sweet enough, had a nice hint of spice, the top was crisp not sandy, and the rhubarb was tender not crunchy. We devoured the entire pan! I hope you’ll give this crisp a try (it’s so much easier than making pie) and check back over the summer to see what else I’ve whipped up. Happy baking!!
- 1½ lbs fresh strawberries, stemmed and quartered (about 4 cups quartered strawberries)
- 3 stalks fresh rhubarb, sliced less than ¼" thick
- ½ c. granulated sugar or cane sugar
- 1 tsp. vanilla bean paste or vanilla extract
- 1 tsp. lemon or orange zest
- 2 tbsp. cornstarch
- 1 c. all-purpose flour
- 1 c. old fashioned rolled oats
- ¾ c. light-brown sugar, packed
- ¼ tsp. salt
- pinch cardamom and nutmeg (optional)
- 12 tbsp. unsalted butter, cold and cubed
- Preheat oven to 375 degrees.
- In a large mixing bowl toss together the strawberries, rhubarb, sugar, vanilla, zest and cornstarch. Pour into an 8x8-inch, 9x9-inch, or a 7x11-inch baking pan; set aside.
- In a medium mixing bowl, whisk together the flour, oats, brown sugar, salt, cardamom and nutmeg. Cut butter into the mixture with a pastry blender until pea size clumps (or slightly larger) form. Sprinkle crumble evenly over top.
- Place in oven and bake for 40-50 minutes or until juices are bubbling and crisp is golden brown. Remove from oven and allow to cool for 15 minutes- this will help the juices set a bit. Serve warm with vanilla ice cream.
Recipe source: Life Made Simple