Savor the delightful harmony of flavors with this Strawberry Rhubarb Crisp – a great treat that expertly balances the sweetness of ripe strawberries with the tanginess of fresh rhubarb. Baked to perfection in a cast iron pan, this dessert is sure to captivate your taste buds. Crafted with juicy strawberries and zesty rhubarb, and crowned with a golden oat crumble infused with the rich aroma of butter, this simple dish is certain to win the hearts of your loved ones.
Indulge in the process of creating this irresistible Strawberry Rhubarb Crisp, and witness it become an instant family favorite, suitable for any occasion.
Strawberry Rhubarb Crisp Recipe
Strawberry Rhubarb Crisp
45
minutesEnjoy the perfect blend of sweet and tart with our Strawberry Rhubarb Crisp recipe,
baked to perfection in a cast iron pan. This easy-to-make dessert combines juicy
strawberries and tangy rhubarb topped with a buttery, golden oat crumble. Ideal for any
occasion, this crisp is sure to become a family favorite!
Ingredients
- Filling
2 cups fresh strawberries, hulled and sliced
2 cups fresh rhubarb, diced
1/2 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
- Crisp Topping
1 cup all-purpose flour
1 cup old-fashioned rolled oats
3/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted
Directions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). - Prepare the Filling:
In a large bowl, combine the sliced strawberries and diced rhubarb. Add the granulated sugar, cornstarch, lemon juice, and vanilla extract to the fruit. Mix well to coat evenly. - Prepare the Crisp Topping:
In another bowl, mix together the flour, rolled oats, brown sugar, ground cinnamon, and salt. Pour the melted butter over the dry ingredients and stir until the mixture becomes crumbly. - Assemble the Crisp:
Spread the fruit mixture evenly in a 10-inch cast iron skillet. Sprinkle the crumb topping evenly over the fruit. - Bake:
Place the skillet in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and the fruit filling is bubbly. - Cool and Serve:
Remove the skillet from the oven and let the crisp cool for about 10 minutes before serving. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Enjoy your homemade Strawberry Rhubarb Crisp!
