Original video by @feelgoodfoodie — all credit to the creator. Full write-up on their site ↗
Strawberry Rhubarb Crisp
Sweet-tart strawberry and rhubarb filling bakes up saucy under a buttery, golden oat streusel. It's a forgiving, minimal-prep summer dessert that's best served warm with a scoop of vanilla ice cream.
Ingredients
For the filling
- 3 cupsrhubarb, chopped · fresh or frozen
- 2 cupsstrawberries, chopped
- 1/3 cupgranulated sugar
- 1/2 teaspooncinnamon
For the crisp topping
- 3/4 cupall-purpose flour
- 1/2 cuprolled oats
- 1/2 cuplight brown sugar · packed
- 1 teaspoonbaking powder
- 1/4 teaspoonsalt
- 4 tablespoonsbutter · cold
For serving
- —vanilla ice cream · optional
Steps
- 1
Preheat the oven to 375°F. Grease an 8-inch square baking dish.
- 2
Place the rhubarb, strawberries, granulated sugar, and cinnamon into the prepared baking dish. Stir to combine and set aside.
- 3
In a small bowl, combine the flour, oats, brown sugar, baking powder, and salt. Add the cold butter and use your hands to mix it in until the mixture resembles coarse crumbs.
- 4
Sprinkle the streusel mixture evenly over the fruit.
- 5
Bake until the crisp topping is lightly browned and the filling is bubbly, 35-40 minutes. Serve warm with a scoop of vanilla ice cream, if desired.
Creator's notes
A great way to use up extra strawberries and rhubarb while they're in season. Crisps are forgiving and require minimal prep, so they're friendly to non-bakers.
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