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Easy Strawberry Rhubarb Crisp Recipe with Brown Sugar Oat Streusel

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A quick and easy summer dessert featuring a sweet-tart strawberry and rhubarb filling topped with a crunchy brown sugar oat streusel.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and halved (or frozen, thawed, and drained)
  • 2 cups rhubarb stalks, chopped into 1/2-inch pieces (fresh or frozen)
  • 3/4 cup granulated sugar (adjust to taste)
  • 2 tablespoons cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 cup old-fashioned rolled oats
  • 3/4 cup all-purpose flour (can substitute almond flour for gluten-free)
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into small cubes (can use dairy-free butter for vegan option)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your baking dish with butter or non-stick spray.
  2. In a mixing bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Gently toss until evenly coated.
  3. Transfer the fruit mixture to the greased baking dish, spreading it out evenly.
  4. In a separate bowl, mix rolled oats, flour, brown sugar, cinnamon (if using), and salt.
  5. Add cold, cubed butter to the oat mixture. Use a pastry cutter or two forks to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits.
  6. Sprinkle the streusel evenly over the fruit filling without pressing it down.
  7. Place the baking dish on a rimmed baking sheet and bake for 40-45 minutes until the fruit is bubbling and the topping is golden brown.
  8. Let the crisp rest for at least 15 minutes before serving to allow the filling to thicken.

Notes

Keep butter cold before mixing to ensure a flaky topping. If topping browns too fast, tent with foil. Adjust sugar to balance tartness of rhubarb. Do not stir streusel into fruit filling; sprinkle on top. Can be made vegan by using plant-based butter and maple syrup instead of granulated sugar. Can use gluten-free flour alternatives in topping.

Nutrition

Keywords: strawberry rhubarb crisp, summer dessert, oat streusel, easy crisp recipe, fruit crisp, brown sugar topping

Find it online: https://coracooks.com/easy-strawberry-rhubarb-crisp-recipe-with-brown-sugar-oat-streusel-perfect-for-summer-desserts/