Strawberry Rhubarb Crisp (with vegan and gluten-free options)
The perfect balance of sweet and tart, this quick, flexible dessert embraces locally sourced seasonal fruit.
- 1 cup diced rhubarb
- 3 ½ cups diced strawberries 1 pint if whole
- ¾ cups granulated sugar
- 3 tablespoons lemon juice
- 1 teaspoon cornstarch
- ¼ teaspoon kosher salt
- ¾ cup packed brown sugar
- ¾ flour
- 1 stick unsalted butter, cold vegan or traditional
- 1 cup rolled oats
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
Grease a 9” by 13” pan and preheat your oven to 375 degrees F.
Dice strawberries and rhubarb. Combine with granulated sugar, lemon juice, cornstarch, and salt in a large bowl. Pour into prepared baking dish.
Combine the brown sugar, flour, rolled oats, cinnamon, and nutmeg in the now-empty bowl.
Using a fork or a pastry blender, mix in cubes of butter until the chunks are small and evenly distributed throughout the topping mix. Pour the completed mixture evenly over your fruit filling.
Bake at 375 degrees F for 45 minutes. Serve warm, garnished with whipped topping or vanilla ice cream.
- To make this recipe gluten-free, use gluten-free flour and rolled oats.