Description
Step into summer with this perfectly balanced Strawberry Rhubarb Crisp. Delicately sweet paired with the tender tartness of rhubarb and topped with crisp, golden oats - it's a summer tango made to share. Simple to prepare and delightful to enjoy—an effortless indulgence no one would suspect.
Ingredients
For the Crumb Topping:
1/2 cup (4 ounces) melted butter
3/4 cup (145 grams) brown sugar lightly packed
3/4 cup (65 grams) rolled oats gluten free if needed
1 cup (125 grams) flour all purpose or 1 to 1 gluten free baking flour
1 teaspoon cinnamon
1/2 teaspoon salt
For the Fruit:
4 cups (500 grams) rhubarb thinly diced
2 cups (315 grams) strawberries quartered
1/2 cup (100 grams) granulated sugar
2 tablespoons (20 grams) corn starch
1 teaspoon vanilla
1/2 teaspoon cinnamon
*if using frozen fruit only* 1/2 cup (65 grams) flour all purpose or 1 to 1 gluten free baking flour
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a small bowl combine the brown sugar and melted butter. Mix to combine. In another small bowl combine the rolled oats, flour, salt and cinnamon. Pour the butter and sugar mixture over the dry ingredients and mix well to form crumble mixture.
- Place both fruits in a large glass bowl and drizzle with vanilla. In a small bowl, mix the granulated sugar and cornstarch, then add it to the fruit along with the cinnamon. Stir until everything is well combined.*
- Place the fruit mixture in a 10 inch, oven safe, cast iron skillet.*
- Evenly distribute the sugar and oat crumble over the fruit mixture. Bake at 350 degrees Fahrenheit for 35-40 minutes or until bubbling and golden brown.*
- Allow the crisp to rest for about an hour to allow the juices to thicken.*
- Serve warm on its own, with a scoop of ice cream, or a splash of heavy cream.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
1. If using frozen fruit (for one or both fruits) add an additional 1/2 cup of flour (all purpose or gluten free) here to help absorb the excess moisture. Ensure it coats all the fruit evenly.
2. Alternatively you can use a 2.5 quart casserole dish or a 9x9 glass baking dish if you do not have a raw or enameled cast iron skillet. Do not use a non-stick skillet and always ensure whatever dish you choose that it is oven safe - including the handle.
3. Allow for an additional 5-10 minutes of baking time if using frozen fruit.
4. Do not skip this step and rush into your crisp. It will be runny while it is quite hot. It's best to prepare ahead a little and allow rest time. You'll have a more enjoyable experience.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American