Strawberry Rhubarb Crisp Oats (Print version)

Fresh berries and rhubarb baked with a buttery oat crumble, served warm for a comforting treat.

# Ingredient List:

→ Fruit Filling

01 - 3 cups fresh rhubarb, sliced 1/2-inch thick
02 - 3 cups fresh strawberries, hulled and halved
03 - 2/3 cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 teaspoon vanilla extract
06 - 1 tablespoon lemon juice
07 - Pinch of salt

→ Oat Crumble Topping

08 - 3/4 cup old-fashioned rolled oats
09 - 3/4 cup all-purpose flour
10 - 1/2 cup packed light brown sugar
11 - 1/4 cup granulated sugar
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 teaspoon salt
14 - 1/2 cup cold unsalted butter, diced

# How To Make It:

01 - Preheat oven to 350°F. Lightly grease a 9-inch square baking dish.
02 - In a large bowl, toss together rhubarb, strawberries, granulated sugar, cornstarch, vanilla extract, lemon juice, and salt until evenly coated. Spread mixture in the prepared baking dish.
03 - In a separate bowl, combine oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Work in cold butter using fingers or a pastry blender until mixture resembles coarse crumbs.
04 - Sprinkle oat crumble evenly over fruit filling. Bake for 40 minutes until topping is golden brown and fruit bubbles at the edges.
05 - Cool for at least 15 minutes before serving. Serve warm or at room temperature, with vanilla ice cream or whipped cream if desired.

# Expert Advice:

01 -
  • The way the kitchen fills with that jammy strawberry smell while it bakes feels like summer arriving all at once.
  • You get the satisfaction of pie without the anxiety of rolling out finicky crust.
02 -
  • Fresh rhubarb leaves are toxic; trim them completely and compost or discard, never taste to check.
  • The filling will look loose when it comes out; it sets dramatically as it cools, so resist the urge to add extra cornstarch.
03 -
  • Place a baking sheet beneath your dish; the bubbling over is not optional, it is inevitable.
  • Double the topping and freeze half; future you will be grateful on a random Tuesday.

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