Description
A classic strawberry rhubarb crisp with a buttery brown sugar oat crumble topping, made even sweeter with raspberries and vanilla.
Ingredients
- 6 Tbsp (85g) unsalted butter,¹ melted
- 3/4 cup (150g) 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, optional
Instructions
- 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 (50g) 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, if using.
- 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. Enjoy!!
Notes
- 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.