Recipe: Strawberry Rhubarb crisp
I’ve had so many requests this summer from friends and family to bake this recipe. It is simple and delicious, and pairs well with vanilla gelato. An easy crowd pleaser!
I hate cooking sites that have long backstories before you finally get the recipe. There isn’t really a heartwarming or nostalgic story here - I googled a crisp recipe last year and spent the summer tweaking and perfecting it to call it my own.
Without further ado -
Sasha’s Strawberry Rhubarb Crisp
INGREDIENTS
For the filling:
4 cups strawberries, quartered
2 cups chopped rhubarb
juice from 1/4 or 1/2 lemon (depending on how sour you like it)
1/2 cup white sugar
1/2 generous tablespoon of vanilla
1 tbsp flour + 1 more tbsp flour for sprinkling on top of filling
For the top:
1 cup flour
1/2 cup brown sugar
1 cup rolled oats (don’t use quick oats ever please)
1-2 tbsp cinnamon (depending on your taste)
dash of vanilla
1/2 cup melted butter
1/4 cup non-melted butter, diced into cubes
DIRECTIONS
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, mix the strawberries, rhubarb, lemon juice, vanilla, sugar, and 1 tbsp flour for the filling. Pour the filling in a pie dish.
Sprinkle the remaining 1 tbsp on top of the filling. This helps prevent the crust and the filling from becoming soggy and blending together, plus it ensures the filling won’t be too liquidy (we want it to be more gooey!)
In another bowl, mix all of the ingredients for the crust together. The combination of melted and solid butter is a little trick I learned from baking chocolate chip cookies - when butter is melted it loses its water content, so mixing in solid butter helps to restore the moisture content.
Spread the topping on the filling so it forms a crust layer. Try not to eat it all now (though you very well could eat this raw, it won’t taste as good).
Bake in the oven for 50 minutes, or until the crust is slightly golden (it won’t become crispy until it has cooled completely)
Cool for 20 minutes and serve with ice cream!