When fresh rhubarb is in season, there's no better way to celebrate than with a delightful Strawberry Rhubarb Crisp. This dessert offers the perfect balance of sweet and tangy flavours, complemented by a buttery oat topping. It's an ideal choice for those moments when you're craving something homemade but don't have the time to prepare a pie.
Why You'll Love This Strawberry Rhubarb Crisp
This crisp is best enjoyed warm, especially when paired with a generous scoop of vanilla ice cream. The combination of juicy strawberries, tart rhubarb, and a golden crumble creates a comforting treat that's both simple to make and satisfying to eat.
Ingredients You'll Need
For the Crumble Topping:
- All-purpose unbleached flour
Acts as the base structure for the crumble. It helps hold the topping together and creates a slightly crisp texture when baked. - Old-fashioned rolled oats
Adds heartiness and a chewy texture to the crumble. Oats also enhance the rustic feel and provide a nutty flavour. - Light brown sugar
Sweetens the topping and adds moisture. The molasses in brown sugar gives a richer, deeper flavour. - Granulated sugar
Adds additional sweetness and helps balance the tartness from the rhubarb. It also contributes to the crisp texture when baked. - Salt
Enhances all the other flavours and balances the sweetness. - Unsalted butter
Binds the dry ingredients together into a crumbly topping. Butter adds richness and helps create that golden, crisp texture in the oven.
For the Strawberry Rhubarb Filling:
- Strawberries
Provide natural sweetness and juicy texture. Their flavour pairs beautifully with tart rhubarb. - Rhubarb stalks
Brings tartness and a signature tang that balances the sweetness of the strawberries and sugar. - Granulated sugar
Sweetens the filling and helps counteract the natural sourness of rhubarb. - Tapioca Starch
Thickens the filling as it bakes, creating a luscious, cohesive texture instead of a runny mess. - Lemon juice
Brightens the flavour of the filling and helps preserve the colour of the strawberries and rhubarb. - Vanilla extract
Adds a warm, aromatic note that complements both the fruit and the crumble. - Salt
Rounds out the sweetness and enhances the overall flavour of the filling.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to one week.
Vegan Substitution
To make this dessert vegan, substitute the unsalted butter in the crumble topping with an equal amount of coconut oil.
Enjoy this easy-to-make, comforting dessert that's perfect for showcasing the flavours of summer!
Easy Strawberry Rhubarb Crisp
Ingredients
Crumble Topping
- ½ cup All-Purpose Unbleached Flour
- ⅓ cup Old-fashioned Rolled Oats
- ¼ cup Light Brown Sugar
- 2 tablespoon Granulated Sugar
- ¼ teaspoon Fine Sea Salt
- ½ cup Unsalted Butter Softened
Strawberry Rhubarb Filling
- 3 cup Fresh or Frozen Strawberries Destemmed and sliced
- 2½ cup Rhubarb Stalks cut into ½" cubes
- ¾ cup Granulated Sugar
- ¼ cup Tapioca Starch
- 1 tablespoon Lemon Juice
- ½ teaspoon Vanilla Extract
- ¼ teaspoon Fine Sea Salt
Instructions
- Set your oven to 350°F (175°C).
- In a medium bowl, combine the flour, oats, brown sugar, granulated sugar, and salt. Add the softened butter and use your fingers to mix until the mixture resembles coarse crumbs. Set aside.
- In another medium bowl, mix the sliced strawberries, chopped rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and salt until well combined.
- Transfer the fruit filling to an ungreased 8-inch baking dish. Evenly distribute the crumble topping over the fruit, breaking up any large clumps.
- Bake: Place the dish on the middle rack of the oven and bake for 55 to 60 minutes, or until the topping is golden brown and the filling is bubbling.
- Remove the crisp from the oven and let it cool on a wire rack for at least 1 hour. This allows the flavours to meld and the filling to set. Serve warm, ideally with a scoop of vanilla ice cream.
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