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 —
Heat oven to 350 degrees.
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.
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.
Bake for 45-55 minutes, until topping is golden brown (& fruit bubbles around the edges).
Cool for 20 minutes - serve with vanilla ice cream or whipped cream!