Description
A simple, rustic dessert perfect for any occasion. Sweet and tart fruit filling under a buttery oat topping.
Ingredients
Units
Scale
- 4 cups (946 ml) sliced strawberries
- 4 cups (946 ml) sliced rhubarb
- 1 cups (237 ml) granulated sugar
- 3 tbsp cornstarch
- 1/4 tsp kosher salt
- 3/4 cups (177 ml) rolled oats
- 3/4 cups (177 ml) all-purpose flour
- 1/2 cup (118 ml) packed brown sugar
- 1 pich kosher salt
- 8 tbsp unsalted butter, room temp
Instructions
- FOR THE FILLING
- Preheat oven to 375°F (191°C).
- Combine strawberries, rhubarb, sugar, cornstarch, and salt in a large mixing bowl. Let the mixture sit while the oven preheats to macerate the fruit.
- FOR THE CRISP TOPPING
- Make the crisp topping by mixing rolled oats, flour, sugar, and salt in a bowl. Work in the butter using your fingers, a fork, or pastry cutter, until combined. The mixture should be a combination of large pieces and coarse crumbly bits.
- ASSEMBLE AND BAKE
- Transfer the strawberry rhubarb mixture to a large baking dish (at least 2 quarts), top with the crisp mixture, and bake for 40-45 minutes, or until the topping is crisp and slightly golden brown.
- Let cool for about 15 minutes to let it set, and serve.
Notes
- To prevent a runny crisp, ensure the rhubarb is thoroughly dried before adding it to the filling. Pat it gently with paper towels.
- For a richer topping, use 1/2 cup (118ml) of rolled oats and 1/4 cup (59ml) of chopped pecans or walnuts.
- Store leftover crisp in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 40
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 50
- Fiber: 4
- Protein: 3
- Cholesterol: 20