Ingredients
Fruit Filling
- 4 cups strawberries, sliced
- 4 cups rhubarb, cut into 1/2 inch pieces
- 1 cup white sugar
- 6 tablespoons corn starch
Crisp Topping
- 1 cup all-purpose flour
- 1 cup old fashioned rolled oats
- 2/3 cup white sugar
- 2/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup butter, melted
Optional Toppings
- Vanilla ice cream
- Whipped cream
Instructions
- Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the crisp.
- Prepare baking dish: Spray a 9 x 13-inch casserole dish with non-stick spray to prevent sticking.
- Mix fruit filling: In the casserole dish, combine the sliced strawberries, rhubarb pieces, 1 cup white sugar, and 6 tablespoons corn starch. Stir well to evenly coat the fruit.
- Make crisp topping: In a separate bowl, combine all-purpose flour, rolled oats, white sugar, brown sugar, cinnamon, salt, and melted butter. Mix until the mixture becomes crumbly.
- Assemble crisp: Evenly sprinkle the oat topping over the strawberry-rhubarb mixture in the casserole dish.
- Bake crisp: Place the dish in the preheated oven and bake for 35 minutes. The topping should turn golden brown and the fruit mixture should be bubbling.
- Cool and serve: After baking, allow the crisp to cool for 5 minutes. Serve warm, optionally topped with vanilla ice cream or whipped cream.
Notes
- Use fresh or frozen strawberries and rhubarb; if frozen, thaw and drain excess liquid before mixing.
- Adjust sugar to taste depending on the sweetness of the fruit.
- Corn starch acts as a thickener to prevent the fruit filling from being too runny.
- Butter should be melted but cooled slightly before mixing into the topping.
- For a nuttier topping, consider adding chopped nuts such as pecans or walnuts.
- This crisp is best served warm but can be refrigerated and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
