Ingredients
For the Filling
4 cups fresh strawberries, hulled and halved
3 cups fresh rhubarb, sliced into ½-inch pieces
¾ cup granulated sugar
¼ cup light brown sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
¼ teaspoon fine sea salt
For the Oatmeal Topping
1 cup old-fashioned rolled oats
¾ cup all-purpose flour
½ cup light brown sugar
¼ cup granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup unsalted butter, cold and cubed
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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In a large mixing bowl, combine strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss until evenly coated and glossy.
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Transfer fruit mixture into the prepared baking dish and spread evenly.
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In another bowl, mix oats, flour, brown sugar, granulated sugar, cinnamon, and salt.
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Add cold cubed butter. Cut butter into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized pieces.
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Sprinkle the oatmeal topping evenly over the fruit. Do not press down.
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Bake for 40–45 minutes until the topping is deep golden brown and the filling bubbles thickly at the edges.
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Remove from oven and allow to cool for at least 20–30 minutes before serving to allow filling to thicken properly.
Notes
• Use cold butter for a crisp, crumbly topping.
• If using frozen fruit, thaw and drain excess liquid first.
• For extra crunch, add ¼ cup chopped pecans or almonds to the topping.
• Let the crisp rest before serving to prevent a runny filling.
• Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American