Description
Sweet strawberries and tart rhubarb bubble under a golden, buttery oat crumble in this timeless spring dessert. Cozy, easy, and always a crowd-pleaser.
Ingredients
Fruit Filling
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3 cups rhubarb, chopped (½-inch pieces)
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3 cups strawberries, hulled and sliced
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¾ cup granulated sugar
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3 tablespoons cornstarch
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1 tablespoon lemon juice
Crisp Topping
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1 cup rolled oats
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1 cup brown sugar (packed)
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1 cup all-purpose flour
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½ cup cold butter, cubed
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½ teaspoon ground cinnamon
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¼ teaspoon salt
Instructions
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Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish.
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In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, and lemon juice. Toss well and spread evenly in the baking dish.
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In another bowl, mix oats, brown sugar, flour, cinnamon, and salt.
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Add cold butter and rub with fingertips until coarse crumbs form.
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Sprinkle topping evenly over the fruit.
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Bake for 40–45 minutes, until golden on top and bubbling around the edges.
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Let cool for 15 minutes before serving.
Notes
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For a thicker filling, increase cornstarch to 4 tablespoons.
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Frozen fruit works, but thaw and drain well first.
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Add chopped nuts or orange zest to the topping for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert, Brunch
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Fiber: 6 g