Savor this Strawberry Rhubarb Oatmeal Crisp recipe. A delightful blend of sweet strawberries and tart rhubarb for a perfect dessert experience!
Ingredients
Scale
2 cups strawberries, hulled and halved
2 cups rhubarb, chopped
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 cup rolled oats
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/2 cup cold butter, cubed
1/4 cup chopped nuts (optional)
A pinch of salt (optional)
Scoop of vanilla ice cream (for serving)
Fresh mint leaves (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the strawberries and rhubarb. Add in the granulated sugar, flour, and vanilla extract. Gently mix until the fruit is well coated. Let it sit for 10 minutes.
In another bowl, combine the rolled oats, brown sugar, flour, and cinnamon. Add in the cold butter cubes. Work the butter into the dry ingredients until it resembles coarse crumbs.
Pour the fruit filling into a greased 8-inch baking dish. Evenly sprinkle the crumb topping over the fruit.
Place it in the oven for about 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
Let it cool for about 10-15 minutes before serving.
Notes
A delightful Strawberry Rhubarb Oatmeal Crisp that marries tartness with sweetness, all encased in a buttery, crunchy topping.
