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Strawberry Rhubarb Crisp
Quintessential Pacific Northwest dessert. Unbeatable combination of sweet and tart berry flavor with a oat, butter, and brown sugar topping that you'll keep coming back for.
Servings 8
Ingredients
Filling
- 2 cups diced strawberries
- 2 cups diced rhubarb
- 1/4 cup brown sugar (can adjust depending on your tastes)
- 1/2 tsp cinnamon (optional)
- 1/2 tsp vanilla extract (optional)
Crisp Topping
- 1 cup rolled oats (gluten-free if that matters to you)
- 1 cup brown sugar
- 8 tbsp softened butterbutter (one stick)
- 1/4 tsp cinnamon (optional)
- 1/8 tsp cloves (optional)
- 1/8 tsp nutmeg (optional)
Instructions
- Preheat the oven to 350 degrees
For Filling
- Dice strawberries and rhubarb to roughly 1/4 inch chunks.
- Add strawberries and rhubarb to medium sized bowl.
- Sprinkle berries with brown sugar, cinnamon, and vanilla and stir until well mixed.
Crisp Topping
- Combine butter and brown sugar in bowl and stir until fully combined and creamy.
- Add oats and stir until evenly mixed.
- Sprinkle cinnamon, cloves, and nutmeg over topping mixture and stir in.
Making the crisp
- Butter a baking dish (8x8, 9x9, pie dish, or smaller ramekins)
- Add berries to baking dish and roughly level (the back of a spoon works well).
- Spread crisp topping evenly over the berry mixture in the baking dish.
- Bake in oven until topping is crisp and berry mixture is bubbling, about 45 - 60 minutes.
- Remove from the oven and let rest for 15 minutes or so until it has cooled somewhat. This will prevent burnt tongues and will allow it to gel a bit more. Alternatively, you can add a thickener at the beginning to bake with it (corn starch or tapioca are two that I have used most often).