Strawberry-Rhubarb Crisp
This strawberry-rhubarb crisp is a classic spring dessert that’s very easy to throw together with just a little bit of prep.
Strawberry-Rhubarb Crisp
Photo Credit : Styled and Photographed by Liz NeilyThis strawberry-rhubarb crisp is a classic spring dessert that’s very easy to throw together with just a little bit of prep. If you’re making it with juicy local berries, you’ll want to add the full two tablespoons of cornstarch as a thickener; supermarket berries need less.
Yield:
6-8 servingsFor the filling
Ingredients
7 cups (about 2 pounds) hulled and sliced strawberries (¾-inch-thick slices)
6 cups (about 1½ pounds) sliced rhubarb (1-inch pieces)
¾ cup granulated sugar
1½-2 tablespoons cornstarch
1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F and set a rack to the middle position.
First, make the filling: Put the strawberries and rhubarb into a 9-by-13-inch baking dish. Sprinkle the sugar, cornstarch, and cinnamon over the fruit, then use a spatula to stir everything together.
For the topping
Ingredients
1 cup all-purpose flour
½ cup rolled oats (also called old-fashioned oats)
½ cup firmly packed light brown sugar
½ cup granulated sugar
½ teaspoon ground cinnamon
½ teaspoon kosher salt
7 tablespoons chilled salted butter, cut into small pieces
Instructions
Next, make the topping: In a medium bowl, whisk together the flour, oats, sugars, cinnamon, and salt. Sprinkle the butter pieces over the dry mixture and use your fingers or a pastry cutter to work the butter in until the mixture has the texture of chunky wet sand.
Sprinkle the topping over the fruit, and bake until the fruit is bubbling and the top is golden brown, about 1 hour. Serve warm, with or without a scoop of ice cream.
