Strawberry Rhubarb Crisp is sweet, tangy and topped with a golden brown oatmeal crumble topping! It's an easy dessert recipe that may be made entirely in advance!
24ouncesstrawberrieshulled, and chopped into 1" pieces (about 4 cups)
3cupsrhubarbabout 4 medium stalks, halved lengthwise, and chopped into 1/2" pieces.
1/2cupgranulated sugar
1tablespoonorange zest
1 1/2tablespoonscornstarch
For the crumble:
1cupold fashioned rolled oats
1cupall purpose floursubstitute with almond flour or gluten-free 1 to 1 flour to make gluten-free
1/3cupbrown sugarpacked
pinchof salt
1/2cupunsalted buttermelted (substitute with melted coconut oil to make vegan and dairy free)
Instructions
Prepare the filling:
Preheat the oven to 350 degrees. Grease an 8x8" baking pan or 9" skillet. Place the strawberries, rhubarb, sugar, orange zest and cornstarch in a medium bowl and toss to combine, then pour into the prepared baking dish.
Melt the butter in a medium bowl until melted, about 1 minute. Add the oats, flour, brown sugar and pinch of salt to the butter and stir just until combined.
1 cup old fashioned rolled oats, 1 cup all purpose flour, 1/3 cup brown sugar, pinch of salt, 1/2 cup unsalted butter
Sprinkle the oatmeal crumble topping evenly over the fruit and bake for 45-50 minutes, or until the bubbly and golden brown. Check the crisp after 30 minutes of baking time and cover with foil if it begins to brown too quickly. Remove from heat and let stand at least 15 minutes to set. Serve warm with ice cream, if desired. Enjoy!
Notes
Frozen strawberries and rhubarb may be used in this recipe, but the crisp will take longer to bake with the frozen fruit. Thaw slightly to decrease the baking time.
The sugars may be substituted with coconut sugar to make this crisp refined sugar free.
Crisp may be made up to one day or several hours in advance.
Store leftover crisp at room temperature for up to 3 days, or in the refrigerator for 5-7 days. If refrigerated, the oatmeal crumble topping will become soggy.