Strawberry Rhubarb Crisp Oat (Printable)
Juicy strawberries and rhubarb baked under a golden oat crumble for a warm summertime treat.
# What You'll Need:
→ Fruit Filling
01 - 3 cups fresh rhubarb, sliced 1/2-inch thick
02 - 3 cups fresh strawberries, hulled and halved
03 - 2/3 cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 teaspoon vanilla extract
06 - 1 tablespoon lemon juice
07 - Pinch of salt
→ Oat Crumble Topping
08 - 3/4 cup old-fashioned rolled oats
09 - 3/4 cup all-purpose flour
10 - 1/2 cup packed light brown sugar
11 - 1/4 cup granulated sugar
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 teaspoon salt
14 - 1/2 cup cold unsalted butter, diced
# How To Make It:
01 - Preheat oven to 350°F. Lightly grease a 9-inch square baking dish.
02 - Combine rhubarb, strawberries, granulated sugar, cornstarch, vanilla extract, lemon juice, and salt in a large bowl. Toss thoroughly to coat, then spread evenly in the prepared baking dish.
03 - Mix oats, flour, brown sugar, granulated sugar, cinnamon, and salt in a separate bowl. Add cold butter cubes and use fingers or a pastry blender to work butter into dry ingredients until mixture resembles coarse crumbs.
04 - Sprinkle the oat crumble evenly over the fruit filling.
05 - Bake for 40 minutes until topping is golden brown and fruit bubbles around the edges.
06 - Cool for at least 15 minutes before serving. Serve warm or at room temperature with vanilla ice cream or whipped cream.
# Expert Tips:
01 -
- The way the rhubarb collapses into silky ribbons while strawberries hold their shape is pure kitchen magic.
- You get bakery-level results without rolling dough or fussing with lattice patterns.
02 -
- Skipping the cooling period results in fruit soup with floating oat islands.
- Room temperature butter makes paste; cold butter makes crumble.
03 -
- Place a foil-lined baking sheet beneath your dish; bubble-overs are not optional, they are inevitable.
- Double the topping and freeze half; future you will weep with gratitude.