strawberry rhubarb crisp
A delicious combination of strawberries and rhubarb baked to golden perfection with a crunchy oat topping, creating a delightful balance of sweet and tart flavors.
Ingredients
- 3 cups fresh rhubarb, chopped
- 2 cups fresh strawberries, sliced
- 1 cup sugar
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 cup unsalted butter, melted
- 1 teaspoon ground cinnamo
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the chopped rhubarb and sliced strawberries. Sprinkle with 1/2 cup of sugar and stir gently. Let it rest for 10 minutes.
- Transfer the fruit mixture to a greased 9x13-inch baking dish.
- In another bowl, mix together the remaining sugar, flour, oats, cinnamon, and salt. Add the melted butter and stir until crumbly.
- Sprinkle the topping evenly over the fruit filling.
- Bake for 35-40 minutes or until the topping is golden brown and filling is bubbly.
- Allow to cool for at least 10 minutes before serving.
Notes
Use fresh strawberries for best flavor. Frozen berries can also be used. Adjust sweetness as necessary.