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!
1 1/2lbsfresh strawberriesstemmed and quartered (about 4 cups quartered strawberries)
3stalksfresh rhubarbsliced less than 1/4" thick
1/2cupgranulated sugarOR cane sugar
1tspvanilla bean pasteOR vanilla extract
1tsplemon zestOR orange zest
1cupall purpose flour
1cupold fashioned rolled oats
3/4cuplight brown sugarpacked
12tbspunsalted buttercold 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.
-You could easily swap out the rhubarb for peaches!