Strawberry Rhubarb Crisp Dessert (Print Version)
# Ingredients:
→ Strawberry Rhubarb Filling
01 -
4 cups (550g) fresh strawberries, washed and quartered
02 -
2 cups (200g) fresh rhubarb, sliced into 1/2 inch chunks
03 -
1/2 cup (100g) granulated sugar
04 -
2 tbsp cornstarch
05 -
1 1/2 tsp fresh orange zest
→ Crisp Topping
06 -
1 cup (130g) all-purpose flour
07 -
1 cup (100g) quick oats
08 -
2/3 cup (145g) light brown sugar, packed
09 -
2 tsp cinnamon
10 -
3/4 tsp kosher salt
11 -
12 tbsp unsalted butter, cold and cubed
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and select a baking dish. A 10-inch cast-iron skillet is recommended, but a 9-inch or 8-inch baking dish can also be used. Adjust baking time slightly for non-cast iron dishes.
02 -
Combine all the strawberry rhubarb filling ingredients in a large bowl and toss to coat. Transfer the mixture to the baking dish and spread it evenly.
03 -
In another large bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt. Add the cold butter cubes and toss to coat. Use your fingers to work the butter into the dry ingredients until pea-sized lumps form and the mixture holds together when pressed.
04 -
Crumble the topping evenly over the fruit mixture. Bake for 35-40 minutes, or until the top is golden brown and the edges are bubbling.
05 -
Let the crisp cool for at least 30 minutes to allow the filling to thicken. Enjoy!
# Notes:
01 -
For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. For a vegan option, use vegan butter.