Spring in a pan, this Strawberry Rhubarb Crisp recipe is a sweet/tart celebration!
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Dessert
Cuisine: American
Keyword: crisp
Servings: 4
Calories: 608kcal
Author: Kellie
Ingredients
2cupssliced strawberries
1 1/2cupssliced rhubarbstems only, discard the leaves
1 1/4cupgranulated sugar
3tablespoonscornstarch
juice of 1 lemon
1teaspoonvanilla extract
1cupold fashioned rolled oats
1/2cupflour
1/4cupgranulated sugar
1teaspoonground cinnamon
1/2teaspoonkosher salt
5tablespoonsunsalted butterchilled and cut into cubes
Instructions
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.
Notes
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.