Easy to make homemade strawberry rhubarb crisp! The classic pairing of tart rhubarb and sweet strawberries topped with a crispy oat topping.
Course Dessert
Cuisine American
Keyword fruit crisp, old fashioned fruit crisp, strawberry rhubarb crisp
Prep Time 30minutes
Cook Time 40minutes
Total Time 1hour10minutes
Servings 8servings
Calories 334kcal
Author Kelly | the hungry bluebird
Ingredients
1cupall purpose flour
½cupdark brown sugar
¼cupgranulated sugar
Pinch kosher salt
8tablespoonscold unsalted butter, cut into pieces
¾cupold fashioned oats
1poundrhubarb, trimmed, cut into ½-inch piecesremove and discard any poisonous leaves
1pound(16-oz) strawberries, stemmed and quarteredabout 6 cups total strawberries and rhubarb combined
⅓cupsugar
1teaspoonvanilla
½teaspoon orange zest
2tablespoonscornstarch
2tablespoonslemon juice
Instructions
Preheat oven to 375º.
Make the topping. In medium bowl, combine flour, both sugars and salt. Add the butter pieces and with fingertips rub together until well blended and mixture resembles coarse crumbs (it will hold together if you pinch it). Add oats and toss to combine. Refrigerate until ready to use.
Prepare fruit. Combine lemon juice and cornstarch in small dish until dissolved. In bowl, gently toss rhubarb and strawberries with ⅓ cup sugar, lemon-cornstarch slurry, vanilla and orange zest. Pour fruit into a large 12-inch cast iron skillet (or 9" by 13" or similar capacity baking dish).
Top the fruit evenly with half of the topping (refrigerate other half) and bake for 20 minutes. Sprinkle with remaining topping and bake another 20 minutes, until lightly browned and bubbly. Let cool 20 to 30 minutes, serve warm with vanilla ice cream.
Notes
It's easier to blend in the butter if slightly softened, but still chilled.
The rhubarb and strawberry amounts should yield about 6 cups of fruit.
I like using a cast iron pan for the crisp, but any baking dish will work.