Strawberry Rhubarb Crisp with Oats
This old-fashioned recipe is an easy dessert with a layer of syrupy fruit with a crumb topping that's crisp, clumpy, and can be made ahead. It's sweet and sour, soft and crisp. A must-try recipe!
Servings 8 servings
Ingredients
Crumble topping:
- 1 cup all-purpose flour
- ¼ cup packed brown sugar
- ¾ cup old-fashioned oats
- 1 teaspoon fresh lemon zest orange zest also works for a mellower flavor
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups unsalted butter, at room temperature 10 tablespoons
Fruit filling:
- 4 cups chopped strawberries
- 4 cups chopped rhubarb
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice orange juice also works for a mellower flavor
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 baking dish with soft butter or non-stick spray.
Make the crumb topping:
- In a medium mixing bowl, whisk 1 cup all-purpose flour, ¼ cup packed brown sugar, ¾ cup old-fashioned oats, 1 teaspoon fresh lemon zest, ½ teaspoon baking powder and ¼ teaspoon salt.
- Add 1 ¼ cups unsalted butter, at room temperature and stir until well combined. It should be the consistency of moist cookie dough. Refrigerate for 10-15 minutes or up to 24 hours.
Filling and assembly:
- Add 4 cups chopped strawberries and 4 cups chopped rhubarb to a large bowl. Dissolve 2 tablespoons cornstarch in 1 tablespoon fresh lemon juice and drizzle over the fruit. Sprinkle ¾ cup granulated sugar and toss to coat.
- Transfer the fruit to the baking dish and spread evenly. Cover the filling with the crumb topping. It’s just easier to break it up with your fingers and drop little chunks of dough all over.
- Bake in preheated oven for 15 minutes, reduce the temperature to 350°F (180°C) and bake for about 20-25 more minutes. The topping will be golden brown and the filling will bubble.
- Let rest for 15-20 minutes. Serve with a dollop of fresh whipped cream or a generous scoop of vanilla ice cream.
Notes
Baking time: Keep in mind that all ovens and pans can vary, even if they appear similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works, identifying any small details you might need to adjust.
The best part of this dessert is the wonderful tang from the rhubarb. But feel free to adjust the sweetness to your preference. Add ¼ to ½ cup of extra granulated sugar for a sweeter dish.
Lemon: The amounts of juice and zest are easily customizable. Lemon zest is stronger and makes desserts more bitter, so you can use an extra squeeze of fresh lemon juice and reduce the zest for a mellower flavor.
