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Easy Tangy Strawberry Rhubarb Crisp Recipe with Perfect Oat Crumble Topping

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A quick and easy dessert combining tangy rhubarb and sweet strawberries topped with a buttery oat crumble, perfect for seasonal occasions and crowd-pleasing.

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and halved (about 600g)
  • 3 cups fresh rhubarb stalks, chopped into 1/2-inch pieces (about 375g)
  • 3/4 cup granulated sugar (150g)
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour or cornstarch
  • 1 cup old-fashioned rolled oats (90g)
  • 3/4 cup all-purpose flour (95g)
  • 1/2 cup packed brown sugar (110g)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, cold and cubed (115g)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8 inch (20×20 cm) baking dish lightly with butter or non-stick spray.
  2. In a large bowl, combine chopped rhubarb and halved strawberries. Add granulated sugar, lemon juice, lemon zest, vanilla extract, and sprinkle the flour or cornstarch over the fruit. Gently toss until evenly coated.
  3. Transfer the fruit mixture into the prepared baking dish, spreading evenly to about 1.5 to 2 inches deep.
  4. In a separate bowl, mix rolled oats, flour, brown sugar, cinnamon, and salt. Add cold cubed butter and work it into the dry ingredients using a pastry cutter or fingertips until the mixture resembles coarse crumbs with some pea-sized pieces.
  5. Sprinkle the oat crumble evenly over the fruit layer without pressing down.
  6. Bake for 40-45 minutes until the fruit is bubbling and the topping is golden brown. If topping browns too fast, loosely cover with foil halfway through baking.
  7. Let the crisp rest for 10-15 minutes before serving to allow the filling to thicken.

Notes

Keep butter cold until mixing to ensure a crumbly, crisp topping. If topping browns too quickly, cover with foil halfway through baking. Let crisp rest before serving for best texture. Frozen berries can be used if thawed and drained well. For gluten-free, substitute flour with almond flour. For dairy-free, use coconut oil or vegan butter chilled before mixing.

Nutrition

Keywords: strawberry rhubarb crisp, oat crumble topping, easy dessert, tangy dessert, summer dessert, quick crisp recipe

Find it online: https://rowanrecipes.com/easy-tangy-strawberry-rhubarb-crisp-recipe-with-perfect-oat-crumble-topping/