Samantha Nicole 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!
Ingredients
For 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
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –To make the filling, mix together the strawberries, rhubarb stalks, sugar, cornstarch, and vanilla in a mixing bowl.
Step 3 –Ensure all of the fruit is coated with the sugar mixture.
Step 4 –Transfer the fruit mixture to a baking dish and set it aside until after you’ve prepared the topping.
Step 5 –To make the topping, combine the flour, brown sugar, granulated sugar, and salt in a food processor.
Step 6 –Add the cold butter and pulse until the contents resemble crumbs.
Step 7 –Transfer to a mixing bowl and combine with the oats and pecans.
Step 8 –Spoon the oat mixture over the fruit mixture. Do not press down.
Step 9 –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.
Step 10 –Remove it from the oven and allow it to cool.
Step 11 –Top with a scoop of vanilla ice cream, if desired, and serve!
