Strawberry Rhubarb Crisp Oats (Print)
A warm dessert combining juicy strawberries, tart rhubarb, and a golden oat crumble topping.
# What You Need:
→ Fruit Filling
01 - 3 cups fresh strawberries, hulled and quartered
02 - 3 cups fresh rhubarb, sliced 1/2-inch thick
03 - 2/3 cup granulated sugar
04 - 2 tbsp cornstarch
05 - 1 tsp vanilla extract
06 - 1 tbsp lemon juice
07 - Pinch of salt
→ Oat Crumble Topping
08 - 3/4 cup all-purpose flour
09 - 3/4 cup old-fashioned rolled oats
10 - 1/2 cup light brown sugar, packed
11 - 1/2 tsp ground cinnamon
12 - 1/4 tsp salt
13 - 1/2 cup unsalted butter, cold and cubed
# How To Make It:
01 - Preheat oven to 350°F. Grease a 2-quart baking dish or an 8-inch square pan with butter or cooking spray.
02 - In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, vanilla extract, lemon juice, and a pinch of salt. Toss gently until fruit is evenly coated.
03 - Pour the fruit mixture into the prepared baking dish, spreading it into an even layer.
04 - In a separate bowl, whisk together flour, oats, brown sugar, cinnamon, and salt. Add cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until coarse crumbs form.
05 - Sprinkle the oat crumble mixture evenly over the fruit filling, covering completely.
06 - Bake for 40 minutes until the topping is golden brown and the fruit filling is bubbling around the edges.
07 - Let the crisp cool for at least 15 minutes before serving to allow the filling to set. Serve warm with vanilla ice cream if desired.
# Expert Advice:
01 -
- The contrast between tangy fruit and buttery sweet topping hits every note in the best way possible
- It comes together so quickly you can decide to make it on impulse and be eating within an hour
- That moment when the fruit bubbles through the golden crumble is basically edible joy
02 -
- Cold butter is non-negotiable for that perfect crumbly texture, so pop it in the freezer for 10 minutes if you're working in a warm kitchen
- Trust the bubbling fruit even if it seems quite juicy at first, that cornstarch will work its magic as it cools
03 -
- If using frozen fruit, don't thaw it first and add an extra 5-10 minutes baking time
- Sprinkle a little turbinado sugar over the topping during the last 5 minutes for extra crunch