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Strawberry Rhubarb Crisp with Rustic Oat Topping

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This easy strawberry rhubarb crisp features a sweet-tart fruit filling and a golden, crunchy oat topping. It’s a nostalgic, crowd-pleasing dessert perfect for any occasion and can be adapted for gluten-free or vegan diets.

Ingredients

Scale
  • 3 cups fresh rhubarb, sliced (about 340g)
  • 2 cups fresh strawberries, hulled and sliced (about 300g)
  • 1/2 cup granulated sugar (100g)
  • 2 tablespoons cornstarch (16g)
  • Zest from 1 small orange (about 1 teaspoon)
  • 1 tablespoon fresh lemon juice (15ml)
  • 1 teaspoon vanilla extract (5ml)
  • 1 cup old-fashioned rolled oats (90g)
  • 2/3 cup all-purpose flour (80g)
  • 2/3 cup packed light brown sugar (130g)
  • 1 teaspoon ground cinnamon (2g)
  • Pinch of kosher salt
  • 1/2 cup cold unsalted butter, cut into cubes (1 stick, 113g)
  • 1/3 cup chopped pecans or walnuts (35g, optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine sliced rhubarb and strawberries. Sprinkle with granulated sugar and cornstarch. Add orange zest, lemon juice, and vanilla extract. Stir gently until the fruit is evenly coated. Let sit for 5-10 minutes.
  3. In a medium bowl, combine oats, flour, brown sugar, cinnamon, and a pinch of salt. If using nuts, add them now.
  4. Add cold, cubed butter to the oat mixture. Use a pastry cutter, two forks, or your fingers to work the butter in until the mixture forms clumps and looks like chunky, damp sand.
  5. Pour the fruit filling (with juices) into a 9-inch baking dish. Scatter the oat topping evenly over the fruit without packing it down.
  6. Place the dish on a rimmed baking sheet. Bake for 40-45 minutes, until the topping is deep golden brown and the fruit is bubbling at the edges.
  7. Let the crisp cool for at least 15-20 minutes before serving. Serve warm, at room temperature, or chilled.

Notes

Keep butter cold for a crumbly topping. Let fruit macerate with sugar for a jammy filling. Tent with foil if topping browns too quickly. Make ahead: topping can be prepared the night before. Easily adapted for gluten-free or vegan diets by swapping flour, oats, and butter as needed.

Nutrition

Keywords: strawberry rhubarb crisp, oat topping, rustic dessert, summer dessert, easy crisp, fruit crisp, gluten-free option, vegan option

Find it online: https://prismtaste.com/strawberry-rhubarb-crisp-recipe-easy-rustic-oat-topping-dessert/