Old-Fashioned Strawberry-Rhubarb Crisp
Ingredients
Filling
- 2 pounds rhubarb stalks, sliced 1/2-inch thick
- 1 1/4 cups sugar, divided
- 1 pound strawberries, hulled and quartered
- 3 tablespoons cornstarch
- 2 teaspoons fresh lemon juice
- 1 teaspoon pure vanilla extract
Topping
- 1 stick (4 ounces) unsalted butter, softened
- 1 1/2 cups light brown sugar
- 1 1/2 cups all-purpose flour
- 1 1/4 cups quick-cooking rolled oats
- 3 tablespoons canola oil
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon kosher salt
Directions
Step 1
Gather the ingredients.
Step 2
Preheat the oven to 375°F. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally.
Step 3
Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice, and vanilla to the fruit and stir well.
Step 4
Transfer the mixture to a 9- x 13-inch glass baking dish.
Step 5
For the topping, combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
Step 6
Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325°F and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned.
Step 7
Let the crisp rest for 10 to 20 minutes before serving.
