This is the BEST strawberry-rhubarb crisp recipe! Sweet-tart filling meets a buttery oat crumble, ready in 45 minutes. Easy to make gluten-free, and perfect with vanilla ice cream. Summer dessert heaven!
Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 35-45 minutes
Ingredients:
For the Filling:
- 4 cups fresh rhubarb, trimmed and cut into 1/2-inch pieces
- 4 cups fresh strawberries, hulled and halved (or quartered if large)
- ¾ cup granulated sugar (adjust to your sweetness preference)
- 3 tablespoons cornstarch or all-purpose flour
- 1 teaspoon vanilla extract
- Zest of ½ lemon (optional, but adds brightness)
For the Topping:
- 1 ½ cups all-purpose flour
- ¾ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup (1 ½ sticks) cold unsalted butter, cut into small cubes
Equipment:
- 9×13 inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Pastry blender or fork (for the topping)
- Measuring cups and spoons
- Cutting board
- Knife
Instructions with Step-by-Step Pictures:
1. Preheat the Oven and Prepare the Baking Dish:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Prepare the Fruit Filling:
- Combine the chopped rhubarb and halved/quartered strawberries in a large mixing bowl.
3. Add Sugar and Thickener:
- Sprinkle the granulated sugar and cornstarch (or flour) over the fruit. Gently toss to coat everything evenly.
4. Add Flavor Enhancements:
- Stir in the vanilla extract and lemon zest (if using).
5. Transfer Filling to Baking Dish:
- Pour the fruit mixture into the prepared baking dish, spreading it out evenly.
6. Prepare the Crisp Topping:
- In a medium mixing bowl, whisk together the flour, brown sugar, cinnamon, and salt.
7. Cut in the Butter:
- Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the mixture until it resembles coarse crumbs. Some small pea-sized pieces of butter are okay.
8. Sprinkle Topping Over Fruit:
- равномерно Sprinkle the crumbly topping over the strawberry-rhubarb filling in the baking dish.
9. Bake the Crisp:
- Place the baking dish in the preheated oven and bake for 35-45 minutes, or until the topping is golden brown and bubbly, and the fruit filling is soft and bubbling around the edges.
10. Cool and Serve:
- Let the crisp cool for at least 15-20 minutes before serving. This allows the filling to thicken slightly and prevents burning your mouth!
🍨 Gourmet Serving Ideas
Brown butter ice cream
Lemon-thyme whipped cream
Edible flower garnish (pansies or borage)
💡 Pro Tips
✔ For extra tartness: Swap ½ cup strawberries with sour cherries.
✔ Gluten-free? Use oat flour instead of all-purpose.
✔ Make ahead: Prep topping/filling separately, assemble before baking.
🧑🔬 Why This Recipe Shines
Layered textures: Crisp nuts, chewy oats, tender fruit.
Complex flavors: Balsamic + star anise deepen the fruit.
Structural integrity: Reduced jam prevents sogginess.
Enjoy your warm and comforting Strawberry-Rhubarb Crisp!
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