Description
A sweet-tart dessert featuring juicy strawberries and tangy rhubarb under a golden, crunchy oat topping. Easy to make and perfect for family gatherings or summer treats.
Ingredients
4 cups fresh strawberries, hulled
3 cups fresh rhubarb, chopped (about 1/2-inch pieces)
3/4 cup granulated sugar (adjust based on fruit sweetness)
1 tbsp lemon juice, freshly squeezed
1 cup all-purpose flour (for topping)
1 cup rolled oats (old-fashioned preferred)
1/2 cup brown sugar (light or dark)
1/2 cup unsalted butter, melted
1 tsp vanilla extract
1/4 tsp salt
Instructions
Prepare the Fruit Filling: In a large bowl, combine strawberries, rhubarb, granulated sugar, and lemon juice. Toss gently and transfer to a greased 9×13-inch baking dish.
Make the Crisp Topping: In a separate bowl, mix flour, oats, brown sugar, and salt. Stir in melted butter and vanilla extract until crumbly. Spread evenly over the fruit.
Bake to Perfection: Preheat oven to 350°F (175°C) and bake 40–45 minutes until topping is golden and fruit is bubbling. Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes