Strawberry Rhubarb Crisp
A delicious classic to welcome summer! Strawberry Rhubarb Crisp is the perfect dessert and an easy one to make.
Servings: 6 people
Ingredients
Crumble Topping
- ½ cup All-Purpose Unbleached Flour
- ⅓ cup Old-fashioned Rolled Oats
- ¼ cup Light Brown Sugar
- 2 tablespoon Sugar
- ¼ teaspoon Salt
- ½ cup Unsalted Butter Softened
Strawberry Rhubarb Filling
- 3 cup Strawberries Destemmed and sliced
- 2½ cup Rhubarb Stocks cut into ½" cubes
- ¾ cup Sugar
- ¼ cup Corn Starch
- 1 tablespoon Lemon Juice
- ½ teaspoon Vanilla Extract
- ¼ teaspoon Salt
Instructions
- Preheat the oven to 350 degrees F
Crisp Topping
- Combine all ingredients for the crumble topping in a medium bowl. Use your fingers to rub the softened butter into the mixture.
- Set aside.
Strawberry Rhubarb Filling
- To a medium bowl, add all ingredients for the filling and mix well.
- Transfer filling to 8-inch non-greased baking dish
- Spread the crumble on top, making sure to break up any chunks.
- Place in oven on the middle rack. Bake for 55 - 60 minutes until the top is golden brown.
- Remove from the oven and place on a cooling rack. Allow the crisp to cool for a minimum of 1 hour before serving into it. The longer you allow it to cool the better the flavour will turn out.
- Serve with a scoop of vanilla ice cream! Place leftovers in an air-tight container in the fridge for up to a week.
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