Strawberry Rhubarb Crisp - the perfect summer recipe!
Warm strawberry rhubarb crisp topped with a scoop of vanilla ice cream is summertime bliss -- an easy to make dessert that's loaded with flavorful seasonal fruit.
Preheat oven to 375ºF. Lightly spray a 8 or 9-inch (9x6) square glass baking dish with nonstick cooking spray, or rub with butter.
In a large bowl, combine strawberries, rhubarb, sugar, flour, and salt. Scrape fruit into prepared baking dish.
In the same bowl, combine topping ingredients: oats, flour, brown sugar, cinnamon, cardamom, nutmeg, and salt. Add butter, and work it into the dry ingredients, using a pastry cutter, fork, or your hands until mixture resembles a crumble. Sprinkle evenly over fruit mixture.
Bake 40 minutes, or until fruit is tender and bubbling in the center and topping is lightly browned. Cool slightly and serve with vanilla ice cream.
Video
Notes
Use rolled oats or quick oats. Don't use steel-cut, Irish oats, or instant oatmeal.
If using salted butter, omit salt from topping mixture.
Variations:
Don't have rhubarb? Just make a strawberry crisp! Or vice versa.
Add a half cup chopped nuts to the flour mixture. Walnuts or pecans would be tasty.
Add a little extra cinnamon instead of using cardamom and nutmeg.
Replace the all-purpose flour with whole wheat flour.