Sublime Strawberry Rhubarb Crisp Recipe
Prep Time
25 mins
Cook Time
1 hr
Sweet strawberries and tart rhubarb are a match made in heaven, which is why this classic strawberry rhubarb crisp recipe is perfect for them.
Course:
Dessert
Cuisine:
American
Servings: 6 people
Ingredients
Fruit Filling
- 3 cups (14oz/400g) strawberries, quartered
- 3 cups (14oz/400g) rhubarb, cut into 1 inch pieces
- ½ cup (4oz/115g) granulated sugar
- 1 ½ tablespoons cornstarch
- 1 teaspoon vanilla extract
Crisp Topping
- 1 cup (5oz/142g) all-purpose flour
- ½ cup (4oz/115g) sugar
- ¼ teaspoon salt
- ¾ teaspoon cinnamon
- ½ cup (4oz/115g) butter, melted
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup (2 ½ oz/71g) almonds, finely chopped
Instructions
-
Preheat the oven to 350°F (180°C).
-
Combine strawberries, rhubarb, sugar, cornstarch, and vanilla extract and then pour into an 8 or 9-inch baking dish.
-
To make the topping: In a bowl combine flour, sugar, salt, cinnamon, butter, vanilla extract, almond extract, and almonds and stir together until the topping resembles coarse crumbles.
-
Spread topping evenly over the strawberry rhubarb mixture and place in the oven.
-
Bake for one hour, or until the topping is golden brown and juices are bubbling.
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Serve warm with vanilla ice cream or softly whipped cream. Store leftovers in the fridge covered for up to 3 days.