A classic strawberry rhubarb crisp with a buttery brown sugar, oat, and almond crumble topping, made even sweeter with raspberries and vanilla.
6 Tbsp (85g) unsalted butter,¹ melted
3/4 cup (300g) packed dark brown sugar, divided
1-1/2 cups strawberries, hulled and quartered
1 cup rhubarb, chopped
1 cup raspberries
1 Tbsp pure vanilla extract
1 Tbsp fresh lemon juice
2 Tbsp arrowroot starch ³
3/4 cup (90g) all-purpose flour ²
1/2 cup (40g) rolled oats
1/2 tsp kosher salt
1/2 cup sliced almonds
Preheat the oven to 350℉. Lightly butter a 9×9-inch baking dish. Set aside.
In a medium mixing bowl, combine the fruit with 1/4 cup brown sugar. Stir in the vanilla and lemon juice, followed by the arrowroot, until evenly coated. Set aside.
In another mixing bowl, stir together the flour, oats, salt, and remaining brown sugar. Drizzle with the melted butter and stir until the mixture is crumbly and completely moistened.
Add the rhubarb mixture (and juices) to the prepared pan in an even layer, and top with the crumbs. Arrange the sliced almonds on top.
Bake for 45-55 minutes, until the fruit is tender and the topping is golden with juices bubbling up around the edges. Remove from the oven and let cool for at least 15 minutes for a saucier crisp or up to 45 mins for a more set filling. Either way is delish! Serve warm or at room-temperature.
¹ Make it vegan: Use a vegan butter such as Earth Balance baking sticks.
² Make it gluten free: Use an all-purpose gluten free flour blend instead of the all-purpose flour, and be sure your oats are also certified gluten free.
³ Arrowroot starch is my thickener of choice for pies and fruit fillings. It’s a natural plant-based starch that creates a smooth, shiny sauce without a noticeable taste. You can also use cornstarch or tapioca flour.