Strawberry Rhubarb Crisp Oats (Printable)
Juicy strawberries and tart rhubarb baked under a golden oat crumble with a hint of cinnamon.
# What You Need:
→ Fruit Filling
01 - 3 cups fresh strawberries, hulled and quartered
02 - 3 cups fresh rhubarb, sliced 1/2-inch thick
03 - 2/3 cup granulated sugar
04 - 2 tbsp cornstarch
05 - 1 tsp vanilla extract
06 - 1 tbsp lemon juice
07 - Pinch of salt
→ Oat Crumble Topping
08 - 3/4 cup all-purpose flour
09 - 3/4 cup old-fashioned rolled oats
10 - 1/2 cup light brown sugar, packed
11 - 1/2 tsp ground cinnamon
12 - 1/4 tsp salt
13 - 1/2 cup unsalted butter, cold and cubed
# Steps:
01 - Preheat oven to 350°F. Grease a 2-quart baking dish or an 8-inch square pan with butter or cooking spray.
02 - In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, vanilla extract, lemon juice, and a pinch of salt. Toss gently until fruit is evenly coated.
03 - Pour the fruit mixture into the prepared baking dish, spreading it into an even layer.
04 - In a separate bowl, whisk together flour, oats, brown sugar, cinnamon, and salt. Add cold butter cubes and cut in with a pastry cutter or rub in with your fingertips until mixture resembles coarse crumbs with some pea-sized pieces remaining.
05 - Sprinkle the oat crumble evenly over the fruit filling. Bake for 40 minutes until the topping is golden brown and the fruit filling is bubbling around the edges.
06 - Let the crisp cool for at least 15 minutes before serving to allow the filling to set. Serve warm with vanilla ice cream if desired.
# Expert Advice:
01 -
- The warm fruit filling creates its own velvety sauce while it bakes, spooning perfectly over that golden crisp topping
- It comes together in under twenty minutes of active prep but tastes like you spent all day baking
02 -
- Don't skip the cooling time even for impatient guests, as the fruit filling needs those minutes to thicken up properly
- Your crumble should look like coarse wet sand with some pea-sized butter chunks remaining, not a smooth paste
03 -
- If your fruit seems especially juicy, add an extra tablespoon of cornstarch to prevent a soupy result
- For the crispiest topping, bake on the upper rack of your oven during the last 5 minutes