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Strawberry Rhubarb Crisp

This crisp makes for a decadent, crave-worthy dessert on a warm summer evening. The combination of strawberry + rhubarb creates the perfect balance of tart and sweet.

INGREDIENTS

Filling:

  • 1 pound rhubarb stalks sliced ½-inch thick

  • ½ pound strawberries hulled and quartered

  • ½ cup granulated sugar

  • 1½ tablespoons cornstarch

  • 1 teaspoon vanilla extract

Topping:

  • ¾ cup flour (all-purpose or almond flour)

  • ½ cup packed light brown sugar

  • 2 tablespoons granulated sugar

  • a pinch of salt (1/4 teaspoon)

  • 6 tablespoons unsalted butter, cut into ½-inch cubes

  • ¾ cup old fashioned rolled oats

INSTRUCTIONS

  1. Heat oven to 350 degrees.

  2. Make the filling:

    • In a large bowl, combine all filling ingredients. Mix until the fruit is evenly coated with the sugar mixture, then transfer to a baking dish and set aside.

  3. Make the topping

    • Combine the flour, brown sugar, granulated sugar, and salt in the food processor.

    • Mix until well combined, then add cold butter and pulse until the mixture resembles coarse crumbs.

    • Stir in oats, then spoon topping over the fruit.

  4. Bake for 45-55 minutes, until topping is golden brown (& fruit bubbles around the edges).

  5. Cool for 20 minutes - serve with vanilla ice cream or whipped cream!

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