Strawberry Rhubarb Crisp

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.