Strawberry Rhubarb Crisp

A delightful dessert combining the sweetness of strawberries with the tartness of rhubarb, topped with a crispy oat mixture.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Dessert

Cuisine: American

Calories: 250

For the Filling

2 cups fresh strawberries use ripe, juicy berries for the sweetest flavor
2 cups rhubarb stalks choose bright red stalks for a vibrant color and tangy bite
1 cup granulated sugar balances the tartness of the rhubarb; adjust to taste
2 tablespoons cornstarch thickens the filling; you can substitute with arrowroot if needed
1 tablespoon lemon juice adds brightness and enhances the fruit's natural flavors

For the Topping

1 cup rolled oats provides a hearty texture; gluten-free oats work well if needed
1 cup all-purpose flour creates a crisp base; whole wheat flour adds a nutty flavor
1/2 cup brown sugar gives a deep, caramel sweetness; coconut sugar is a nice alternative
1/2 cup unsalted butter melts into the topping for richness; coconut oil is a dairy-free option
1 teaspoon cinnamon enhances the warmth of this dessert; feel free to add nutmeg for extra spice

Preparation

Preheat your oven to 350°F.
Prepare the filling by washing and slicing fresh strawberries and rhubarb into bite-sized pieces. Combine them in a bowl with sugar, lemon juice, and a sprinkle of cornstarch for thickening.
Transfer the fruit mixture into a greased baking dish, spreading it evenly across the bottom.
Mix the topping by combining oats, flour, brown sugar, cinnamon, and softened butter in a separate bowl. Use your fingers or a fork to create a crumbly texture.
Sprinkle the oat topping generously over the fruit layer in the baking dish.
Bake in the preheated oven for about 30-35 minutes or until the topping is golden brown and the filling is bubbling delightfully around the edges.

Serve warm with a scoop of vanilla ice cream for an extra special treat.