Springtime just isn’t complete without the sweet-tart goodness of a Strawberry Rhubarb Crisp….and this one is as easy, and tasty, as it gets. Strawberries and rhubarb are baked until they become a sweet bubbling dream come true blanketed with a crispy, buttery oat topping. So great for any occasion.
Our pool……is done. Finished. I’m getting ready to share some of the before/during/after pictures in a couple weeks but I am so thrilled that it’s complete and it was even warm enough to go for a dip last week. Which was glorious because I decided to take on the task of creating a “small” vegetable garden….my first one ever. It took half a day to plant everything….and that was after I had the landscaper rototill the area before hand AND lay a fresh layer of top soil for me. I wanted it to be easy and….it still wasn’t. Holy cow! Those of you that farmstead must have backs of steel because my back was screaming and I only planted an area that’s approximately 84 square feet. But it’s finished and I’m so proud, we’re even getting some rain to help things along. Now, I hope I don’t kill anything.
In the meantime, I’ll go to some of the local farms and orchards to do my picking because there’s nothing better than fresh produce still warm from the sun. Strawberries are my absolute favorite thing ever this time of year because they’re sweet like candy, juicy and vibrant red. The most beautiful little things ever.
When I was little, my mom always made Strawberry Rhubarb Pie. I loved it….I loved it even more with a mountain of whipped cream on top….or a scoop of vanilla ice cream. And I LOVED eating it….everything except the crust. I don’t know why but I always had an aversion to eating pie crust. Maybe I felt it was too dry…or not sweet enough but it would sit on my plate….an empty shell of what once was a picture perfect slice of pie. So sad. Now, I eat the crust and I make my own pies. But if you’ve been around here for awhile you know how much I LOVE making pies (I don’t….but I still make them because pie is a wonderful thing when made by someone other than myself.) So, my craving for Strawberry Rhubarb Pie was hitting pretty hard and since I didn’t feel like making a pie crust from scratch I went the way of the fruit crisp.
This Strawberry Rhubarb Crisp recipe is insanely easy to make. So easy, in fact, I don’t know why I don’t make more fruit crisps on a regular basis! All you have to do is toss your fruit with a bit of sugar and cornstarch (and sometimes I throw some other things in there like cinnamon, nutmeg or…in this case, vanilla). Dump that fruit in a skillet or baking dish, then top with a crumbly oat topping made with a bit of flour, oats (obviously), butter…lots of it, sugar, cinnamon, nutmeg….there are no rules here. Bake until bubbling and golden brown then top with a scoop of vanilla or a pile of whipped cream. It’s just as amazing as this Berry Rhubarb Crostata….but crustless! And you could totally serve this Strawberry Rhubarb Crisp at a pie party because it’s so stinking good nobody will even know it’s missing the crust!
Strawberry Rhubarb Crisp Recipe
- 2 cups sliced strawberries
- 1 1/2 cups sliced rhubarb (stems only, discard the leaves)
- 1 1/4 cup granulated sugar
- 3 tablespoons cornstarch
- juice of 1 lemon
- 1 teaspoon vanilla extract
- 1 cup old fashioned rolled oats
- 1/2 cup flour
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 5 tablespoons unsalted butter, chilled and cut into cubes
Preheat oven to 375 degrees.
In a large bowl, toss the strawberries, rhubarb, sugar, cornstarch, lemon juice and vanilla to combine being sure all the fruit is coated evenly.
Pour the fruit mixture into an 8 inch cast iron skillet or an 8x8 inch baking dish coated with cooking spray. Set aside.
In a medium bowl, whisk together the oats, flour, sugar, cinnamon and salt. Using your fingers or a pastry cutter, work the butter into the oat mixture until coarse crumbs form.
Sprinkle the oat mixture evenly over the fruit and bake for 30 minutes.
Reduce the heat to 325 and bake for an additional 15-20 minutes until the fruit is bubbling and the top is golden brown.
Allow the crisp to cool for 10-20 minutes before serving.
Crisp can be served hot or at room temperature. Crisp can be assembled and refrigerated for up to 2 hours then baked right before serving.