Description
The crispy oatmeal crumble topping, the tartness of the rhubarb & sweetness of the strawberries strike the perfect balance of flavors in this summer fruit crisp, making it the perfect sweet ending for a summer barbecue or cookout or a great Memorial Day or 4th of July dessert recipe!
Ingredients
Scale
For The Strawberry-Rhubarb Filling:
- 4 cups fresh strawberries, quartered or halved (1 1/2 pounds)
- 2 cups rhubarb, sliced or diced (1/2 pound)*
- 1/3 cup granulated sugar (67 grams)
- 2 Tablespoons cornstarch (use 3 Tablespoons for thicker filling) (16 grams)
- 1 Tablespoon orange juice
- 1/2 teaspoon vanilla extract
- pinch of salt (less than 1/8 teaspoon)
For The Crumble Topping:
- 6 Tbsp. cold or slightly softened butter, cut into small cubes
- 3/4 cup brown sugar (150 grams)
- 1/2 cup gluten-free measure-for-measure flour, weighed or scooped & leveled (60 grams)
- 3/4 cup gluten-free oats (quick-cooking, rolled oats or a mix) (68 grams)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Instructions
- Preheat The Oven & Prep The Pan. Start by preheating the oven to 350 degrees F. Set out a 2-quart baking dish (I use an 8-inch or 9-inch square pan).
- Make The Strawberry Rhubarb Filling. In a large mixing bowl, combine strawberries, rhubarb, sugar, orange juice, cornstarch, and salt. Stir to coat the fruit well (you want the cornstarch evenly distributed). Pour The Filling Into The Baking Dish and set aside while you mix up the crumble topping.
- Make The Crumble Topping. In the same mixing bowl (or a new one if you prefer!), combine butter, brown sugar, gluten-free flour blend, gluten-free oats, vanilla, and salt. Using a fork, pastry cutter, or clean hands, work the butter into the dry ingredients until clusters form and the dry ingredients and butter are well combined.
- Sprinkle Crumble Over The Strawberry Filling. Distribute the oat crumble mixture over the strawberry filling. (I like to try for a variety of shapes and sizes for the crumble–some larger pieces, some smaller pieces.)
- Bake The Crisp in the oven for 40-50 minutes, or until the filling is bubbling on the sides (this means the cornstarch is working!), and the topping is golden brown. (If your crisp happens to brown quicker than you expect, you can cover the pan loosely with foil)
- Cool A Bit Before Serving. Remove the strawberry crisp from the oven and cool 20-3o minutes before serving, if possible. This will allow the filling to set a bit. (It’s much thinner and more liquid when it’s hot, but it will thicken and set as it cools.)
- Serve & Store. Enjoy strawberry crisp with a scoop of vanilla ice cream or whipped cream for best results! Store leftovers covered in the fridge 2-3 days.
Notes
- How To Choose Rhubarb: When choosing rhubarb, look for vibrant red stalks that feel crisp and hold their shape. Bright color and crisp texture are both signs of freshness! You’ll need about 1/2 pound rhubarb, which was 3 large rhubarb stalks for me.
- Can I Use Frozen Rhubarb? For most fruit crisp recipes, you’ll get the best results from fresh fruit, but you CAN use frozen fruit in a pinch. I recommend thawing it and draining off any extra liquid before using it so you don’t add extra liquid to the recipe.
- Watch For Bubbling! To make sure the filling thickens, double-check that the filling is bubbling around the edges of the pan before you remove the crisp from the oven. This gives the cornstarch a chance to do its job! If your filling isn’t bubbling, the filling won’t thicken properly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
