Classic Strawberry Rhubarb Crisp with Buttery Oat Topping
This irresistible spring dessert combines tart rhubarb and sweet strawberries beneath a golden, crunchy oat crumble. Served warm with a scoop of vanilla ice cream, it's the perfect celebration of seasonal fruit.
Ingredients
- 400g fresh rhubarb, cut into 2cm pieces
- 300g fresh strawberries, hulled and quartered
- 150g granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 120g plain flour
- 100g rolled oats
- 100g light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 115g cold unsalted butter, cubed
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 23cm baking dish.
In a large bowl, combine the rhubarb, strawberries, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss gently until fruit is evenly coated.
Transfer the fruit mixture to the prepared baking dish and spread into an even layer.
In a separate bowl, mix together the flour, rolled oats, brown sugar, cinnamon, and salt.
Add the cold cubed butter to the dry ingredients and use your fingertips to rub it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Scatter the crumble topping evenly over the fruit filling, covering it completely.
Bake for 40-45 minutes until the topping is golden brown and the fruit filling is bubbling around the edges.
Remove from the oven and allow to cool for at least 15 minutes before serving warm with vanilla ice cream or whipped cream.
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