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Cozy Strawberry Rhubarb Crisp Recipe Easy Brown Sugar Oat Crumble Dessert

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A cozy and easy-to-make strawberry rhubarb crisp featuring a buttery brown sugar oat crumble topping. Perfect for a comforting dessert with a balance of tart and sweet flavors.

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and sliced (about 600g)
  • 3 cups rhubarb stalks, chopped into 1-inch pieces (about 375g)
  • 3/4 cup granulated sugar (150g)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup old-fashioned rolled oats (90g)
  • 1/2 cup all-purpose flour (60g)
  • 1/2 cup packed brown sugar (100g)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, melted (85g)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your 9-inch baking dish with butter or non-stick spray to prevent sticking.
  2. In a large bowl, combine 4 cups sliced strawberries and 3 cups chopped rhubarb. Add 3/4 cup granulated sugar, 2 tablespoons fresh lemon juice, 2 tablespoons cornstarch, and 1 teaspoon vanilla extract. Toss gently but thoroughly until the fruit is evenly coated.
  3. Transfer the fruit mixture into your prepared baking dish and spread it out evenly, making sure the juices are well distributed but the fruit isn’t too packed.
  4. In a medium bowl, stir together 1 cup rolled oats, 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Pour in 6 tablespoons melted unsalted butter and mix with a fork or your fingers until the mixture is crumbly but clumps together when pressed.
  5. Sprinkle the crumble topping evenly over the fruit layer, covering as much as possible without pressing it down.
  6. Bake in the preheated oven for 40-45 minutes until the fruit edges are bubbly and the topping is golden-brown and crunchy. If the crumble browns too fast, tent loosely with foil after 30 minutes.
  7. Cool for at least 15 minutes before serving to help the filling set.

Notes

Chill the crumble topping for 10 minutes before sprinkling to help create a crunchy texture. Use cornstarch to prevent a runny filling. If topping browns too quickly, tent with foil. Can substitute almond flour or gluten-free blend for flour and coconut oil or vegan butter for butter to make gluten-free or dairy-free versions. Frozen fruit can be used if thawed and drained well.

Nutrition

Keywords: strawberry rhubarb crisp, brown sugar oat crumble, easy dessert, fruit crisp, spring dessert, cozy dessert

Find it online: https://zoeplate.com/cozy-strawberry-rhubarb-crisp-recipe-easy-brown-sugar-oat-crumble-dessert/