About
Strawberry Rhubarb Crisp is a dessert with the ultimate summer vibes! This dessert is wonderfully simple to make and is the perfect sweet treat to serve at your next cookout, or if you just want a taste of summer anytime year-round! Each bite is full of sweet strawberry filling and crunchy, crispy topping made of flour, sugar, oats, and pecans. Add a scoop of vanilla ice cream and get ready to indulge in this decadent Strawberry Rhubarb Crisp!
Ingredients
- For the filling:
- 1/2 pound strawberries, hulled and quartered
- 1 pound rhubarb stalks, trimmed and sliced 1/2-inch thick
- 1/2 cup granulated sugar
- 1 1/2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- For the topping:
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cut into 1/2-inch cubes
- 3/4 cup old-fashioned rolled oats
- 1/2 cup chopped pecans
- vanilla ice cream, optional, to taste, for serving
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -In a large bowl, mix the strawberries, the rhubarb stalks, 1/2 cup of the sugar, the cornstarch, and the vanilla together.
Step 3 -Ensure all of the strawberry mixture is completely coated with the sugar mixture.
Step 4 -Transfer the strawberry mixture to a baking dish and set it aside.
Step 5 -In a food processor, combine the flour, the brown sugar, the remaining sugar, and the salt.
Step 6 -Add the cold butter and pulse until the mixture resembles crumbs.
Step 7 -Transfer the crumb mixture to a mixing bowl and combine with the oats and the pecans.
Step 8 -Spoon the crumb mixture over the strawberry mixture, but do not press down.
Step 9 -Place in the oven and bake for 45 to 55 minutes. The filling should be bubbling and the crumb mixture should be golden-brown.
Step 10 -Remove it from the oven and allow it to cool.
Step 11 -Top with the vanilla ice cream and serve!
