Strawberry Rhubarb Crisp is a dessert with the ultimate summer vibes! This dessert is wonderfully simple to make and is the perfect sweet treat to serve at your next cookout, or if you just want a taste of summer anytime year-round! Each bite is full of sweet strawberry filling and crunchy, crispy topping made of flour, sugar, oats, and pecans. Add a scoop of vanilla ice cream and get ready to indulge in this decadent Strawberry Rhubarb Crisp!
IngredientsFor the filling: • 1/2 pound strawberries, hulled and quartered • 1 pound rhubarb stalks, trimmed and sliced 1/2-inch thick • 1/2 cup granulated sugar • 1-1/2 tablespoons cornstarch • 1 teaspoon vanilla extract For the topping: • 3/4 cup all-purpose flour • 1/2 cup light brown sugar, packed • 2 tablespoons granulated sugar • 1/4 teaspoon salt • 6 tablespoons unsalted butter, cut into 1/2-inch cubes • 3/4 cup old fashioned rolled oats • 1/2 cup chopped pecans
Preheat the oven to 350 degrees F.
To make the filling, mix together the strawberries, rhubarb stalks, sugar, cornstarch, and vanilla in a mixing bowl.
Ensure all of the fruit is coated with the sugar mixture.
Transfer the fruit mixture to a baking dish and set it aside until after you've prepared the topping.
To make the topping, combine the flour, brown sugar, granulated sugar, and salt in a food processor.
Add the cold butter and pulse until the contents resemble crumbs.
Transfer to a mixing bowl and combine with the oats and pecans.
Spoon the oat mixture over the fruit mixture. Do not press down.
Place in the oven and bake for 45 to 55 minutes. The fruit should be bubbling and the oat mixture should have a nice golden brown color to it.
Remove it from the oven and allow it to cool.
Top with a scoop of vanilla ice cream, if desired, and serve!