It's been a little while since we baked together, friends! So I wanted to ease you back in with a simple recipe that takes under 30 minutes to throw together. We're making a crisp because it's simple, versatile, and delicious. It's also one of my favorite treats because you can make it for dessert and serve it with ice cream and then reheat the leftovers for breakfast the next day. And we aren't skimping on the topping either, since that's really the best part. Let's get to it...
Strawberry Rhubarb Crisp
Yields 8 servings
2 cup strawberries, chopped into small pieces
2 cups rhubarb, chopped into small pieces
1 1/2 teaspoon cornstarch
1 1/2 tablespoon sugar
1 cup flour
1/2 cup brown sugar
1/2 cup quick oats
1/2 stick butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
Preheat oven to 400 degrees and set aside a 8x8 inch baking pan.
In a large bowl, stir together strawberries, rhubarb, cornstarch, juice from half a lemon, and sugar until everything is combined and the fruit is coated. In a separate bowl, mix together flour, oats, brown sugar, vanilla extract, salt, and melted butter until combined and mixture is crumbly.
Add fruit mixture and any juices from the bowl into the baking pan and spread out evenly using a rubber spatula. Using your hands, sprinkle the crumb topping on top of the fruit so that the fruit is completely covered. Bake for 30-40 minutes until fragrant, the fruit is cooked through and bubbly, and the top is golden brown. Serve warm with ice cream.