Rhubarb Strawberry Crisp with Oat Topping

Name: Rhubarb Strawberry Crisp with Oat Topping
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 4 cups Rhubarb, trimmed and cut into 1/2-inch pieces; 2 cups Fresh strawberries, hulled and quartered; 1/2 cup Granulated sugar (for fruit filling); 1/4 cup All-purpose flour (for fruit filling); 1 tbsp Lemon juice; 1 cup Rolled oats (not instant); 1/2 cup Packed light brown sugar; 1/2 cup All-purpose flour (for topping); 1/2 tsp Ground cinnamon; 1/4 tsp Salt (for topping); 1/2 cup (1 stick) Cold unsalted butter, cut into small cubes

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As spring approaches, celebrate the season's bounty with this delightful rhubarb strawberry crisp. The vibrant, tangy rhubarb pairs perfectly with the sweetness of ripe strawberries, creating a juicy fruit filling that's bursting with flavor. A golden, crumbly oat topping adds a wonderful textural contrast and a hint of warmth, making this a truly irresistible treat, especially when served warm with a scoop of vanilla ice cream.

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Rhubarb Strawberry Crisp with Oat Topping

Prep Time20 min

Cook Time50 min

Servings6-8 servings

DifficultyEasy

Equipment

8x8 or 9x9 inch baking dishLarge bowlMedium bowlPastry blender (optional)

Instructions

1
Preheat oven to 375°F (190°C). Lightly grease an 8x8 inch or 9x9 inch baking dish.
2
In a large bowl, combine the cut rhubarb and quartered strawberries. Add the granulated sugar, 1/4 cup all-purpose flour, and lemon juice. Toss gently until the fruit is evenly coated. Pour the fruit mixture into the prepared baking dish and spread evenly.
3
In a separate medium bowl, prepare the oat topping. Combine the rolled oats, brown sugar, 1/2 cup all-purpose flour, ground cinnamon, and salt. Whisk well to combine.
4
Add the cold, cubed butter to the oat mixture. Use your fingertips, a pastry blender, or a fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
5
Evenly sprinkle the oat topping over the fruit mixture in the baking dish. Place the baking dish on a baking sheet (to catch any potential drips).
6
Bake for 40-50 minutes, or until the fruit filling is bubbly and the topping is golden brown and crispy. If the topping browns too quickly, you can loosely tent it with foil. Let the crisp cool for at least 15-20 minutes before serving warm, preferably with a scoop of vanilla ice cream.

Nutrition

Calories420 kcal

Protein5g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I use frozen fruit?

Yes, you can use frozen rhubarb and strawberries. Do not thaw them before mixing with sugar and flour; simply increase the baking time by 10-15 minutes, or until the fruit is bubbly and tender.

How do I store leftovers?

Leftover crisp can be stored, covered, in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or a warm oven for best results.

Can I make this gluten-free?

To make this gluten-free, substitute the all-purpose flour in both the filling and topping with a 1:1 gluten-free baking flour blend (ensure it contains xanthan gum) and use certified gluten-free rolled oats.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.