Simple Strawberry Rhubarb Crisp

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Disclaimer: This recipe is not created by me, nor do I claim any credit for the development of this recipe. Full credit goes to Bake, Eat, Repeat for this recipe.

Strawberry and rhubarb season is officially here!!! One of my absolute favourite desserts ever is strawberry rhubarb pie, and while I was certain that’s what I was going to make when I picked up some of each at the farmer’s market a couple of weeks ago, I ended up deciding to make a strawberry rhubarb crisp instead. Not only is it easier to make (no homemade pie crusts in sight!), it’s also equally as delicious as a pie.

Equipment You’ll Need

This is quite a simple recipe, so there isn’t much that you’ll need in your stash of supplies aside from some standard baking things like a couple of mixing bowls, spoons and a dish to bake the crisp in!

Strawberry Rhubarb Crisp

Yields 8 servings

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Ingredients – Topping

• ¾ cup all purpose flour
• ¾ cup old fashioned rolled oats
• ½ cup brown sugar, lightly packed
• ¼ cup granulated sugar
• ½ tsp cinnamon
• ¼ tsp salt
• ½ cup salted butter, melted

Ingredients – Filling

• 1½ cups chopped fresh rhubarb (1/2” pieces)
• 3 cups strawberries, quartered
• ⅓ cup brown sugar, lightly packed
• 3 tbsps granulated sugar
• 1 tsp vanilla
• 1 tsp cinnamon
• 3 tbsps cornstarch

Directions

1. Preheat your oven to 375°F. In a medium bowl, combine the flour [¾ cup], oats [¾ cup], brown sugar [½ cup], sugar [¼ cup], cinnamon [½ tsp], and salt [¼ tsp] until well combined.
2. Drizzle the melted butter [½ cup] over top, and stir until everything is combined, then set aside.
3. In a large bowl, stir together the rhubarb [1½ cups], strawberries [3 cups], brown sugar [⅓ cup], sugar [3 tbsps], vanilla [1 tsp], cinnamon [1 tsp], and cornstarch [3 tbsps] until combined. Then pour your fruit mixture into an 8x8" baking dish, and spread the oat topping evenly over top of the fruit.
4. Place the baking dish on a rimmed baking sheet (this will prevent spillage in your oven), and bake for 45-48 minutes, or until the fruit is hot and bubbling, and the topping is browned and crisp.
5. Serve warm with a scoop of vanilla ice cream, or topped with fresh whipped cream.

If you end up making this delicious crisp, I hope you enjoy it! I personally think it tastes best warm, but it’s also very good when it’s a little cool too.

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