Strawberry Rhubarb Crisp

This classic Strawberry Rhubarb Crisp combines the perfect balance of sweet strawberries with tart rhubarb beneath a buttery, golden oat crumble topping. The ruby-red filling bubbles around the edges as it bakes, creating a jammy fruit layer that's neither too sweet nor too tart. Serve warm with a scoop of vanilla ice cream melting into the crevices or a dollop of freshly whipped cream for a quintessential spring and early summer dessert that captures the season's finest flavors in one humble, rustic dish.

Ingredients

Fruit Layer:

• 3 cups sliced fresh strawberries
• 3 cups diced rhubarb
• 1 cup white sugar
• 3 tablespoons all-purpose flour

Crunch Topping:

• 1 ½ cups all-purpose flour
• 1 cup packed brown sugar
• 1 cup rolled oats
• 1 cup butter

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. To make the fruit layer: Mix strawberries, rhubarb, white sugar, and flour together in a large bowl. Place the mixture in a 9x13-inch baking dish.
3. To make the crisp topping: Combine 1 ½ cups flour, brown sugar, oats, and butter and mix until crumbly. You may want to use a pastry cutter for this. Sprinkle on top of the rhubarb and strawberry layer.
4. Bake in the preheated oven until crisp and lightly browned, about 45 minutes.
5. Enjoy!

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