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Servings:

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp is the perfect summer dessert and one of our family favorites! Tart rhubarb is paired with fresh ripe strawberries and topped with a buttery sweet oat topping that will remind you of a warm and chewy oatmeal cookie. Serve warm over a scoop of fresh vanilla ice cream for an extra-sweet surprise!

Total Time

45min

0.0

0 Ratings

Author: Snowflakes & Coffeecakes

Servings:

Ingredients

Strawberry Rhubarb Filling

•

2 cups

Chopped Rhubarb

•

2 cups

Sliced Fresh Strawberries

or Frozen Strawberries

•

1/2 cup

Granulated Sugar

•

Orange , zested, juiced

•

1 tsp

Vanilla Extract

or Vanilla Bean Paste

•

2 Tbsp

Corn Starch

Topping

•

1 cup

Old Fashioned Rolled Oats

or Gluten-Free Oats

•

1/2 cup

Brown Sugar , firmly packed

•

1/3 cup

All-Purpose Flour

or Gluten-Free Flour

•

1/2 tsp

Simply Organic Cinnamon, Ground

•

1/2 tsp

Salt

•

1/2 cup

Cold Unsalted Butter

•

to taste

Ice Cream

or Whipped Cream

(optional)

Cooking Instructions

Preheat the oven to 350 degrees F (180 degrees C).

Spray the inside of a 9x9 baking pan with non-stick cooking spray. For individual servings, spray the insides of six (6 oz.) oven-safe ramekins with non-stick cooking spray and place them on a large baking sheet; set aside.

In a large bowl, combine Rhubarb (2 cups) and Fresh Strawberries (2 cups) .

In a small bowl, combine Granulated Sugar (1/2 cup) and 1 Tbsp of Orange Zest (1) . Rub together with the back of a spoon or your fingers until fragrant.

Sprinkle the sugar mixture over the rhubarb and strawberries; sprinkle with Corn Starch (2 Tbsp) and stir fruit gently until evenly coated.

Add 1 Tbsp of Orange Juice and Vanilla Extract (1 tsp) ; stir gently to combine. Set aside.

Next, prepare the topping. In a medium bowl, combine Old Fashioned Rolled Oats (1 cup) , All-Purpose Flour (1/3 cup) , Brown Sugar (1/2 cup) , Simply Organic Cinnamon, Ground (1/2 tsp) , and Salt (1/2 tsp) . Whisk together until the mixture is well-blended, smashing any large brown sugar clumps with the back of your spoon.

Cut Unsalted Butter (1/2 cup) into small pieces and add to the bowl. Using a fork or pastry blender, cut butter into oat mixture until it is crumbly and evenly mixed; set aside.

Stir rhubarb and strawberry mixture, spoon into prepared pan (or divide evenly and spoon into prepared ramekins, each about 3/4 full). Crumble oat topping evenly over the fruit mixture.

10.

Bake for 25-30 minutes or until the topping is golden and the strawberry rhubarb mixture is bubbling.

11.

Serve warm over a scoop of Ice Cream (to taste) .

Author's Notes

To prevent the topping from melting too soon and losing texture, use very cold butter. Like we do with homemade pie crust, take the butter directly from the refrigerator and cut it into cubes. Use a pastry cutter or fork to mix it into the flour, brown sugar, salt, and cinnamon. You don’t need to over-complicate this step because the topping mixture should be messy, crumbly, and coarse.

You can make this Strawberry Rhubarb Crisp in a 9-inch baking dish, oven skillet, or deep-dish pie plate instead of individual oven-safe ramekins. Baking time and yield depend on size - bake until the topping is lightly browned and fruit filling bubbles up on the sides.

You can easily double this recipe and bake it in a 9x13-inch baking dish. Increase baking time to 45-50 minutes or until topping is golden and the fruit mixture is bubbling.

Make-Ahead & Freezing Instructions: Baked crisp freezes well for up to 2 months. Thaw overnight in the refrigerator, then warm in a pre-heated 350 degrees F (180 degrees C) oven for 30 minutes or until heated through. I don’t recommend preparing the crisp and storing it unbaked in the refrigerator because the topping will get soggy.

Nutrition Per Serving

CALORIES

395

FAT

15.8 g

PROTEIN

3.5 g

CARBS

61.4 g