Strawberry Rhubarb Crisp
This Strawberry Rhubarb Crisp is sweet and tart with a delicious, crisp oat topping. Easy to make and unbelievably delicious!
Equipment
- 9x13 baking dish
- stand mixer with paddle attachment
- Large Mixing Bowl(s)
Ingredients
Filling
- 4 cups rhubarb cut into 1-inch pieces
- 4 1/2 cups strawberries hulled and sliced
- 3/4 cup granulated sugar
- 2 tbsp all-purpose flour
- 2 tbsp orange zest
- 1/2 cup orange juice
Crisp topping
- 1 stick butter softened
- 1/2 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 cup instant oats
- 1/2 tsp salt
Instructions
- Preheat oven to 350 ℉.
For the Filling
- Rinse the strawberries and rhubarb under cold water. Hull and slice the strawberries, and chop the rhubarb into 1-inch pieces.
- In a large mixing bowl, add strawberries, rhubarb, sugar, orange juice, orange zest and flour. Gently toss until combined.
- Pour mixture into a 9x13 baking dish.
For the Crisp Topping
- Using a stand mixer with a paddle attachment, beat the butter.
- Add granulated sugar and dark brown sugar, beat until combined.
- Add flour, instant oats and salt and beat until crumbly.
- Spoon crisp topping completely over the filling.
- Bake for 40-45 mintues. Filling should be bubbly and the topping golden brown.
- Let cool for 20 minutes.
- Serve with a scoop of vanilla ice cream.
- Enjoy!