You could also use any other fruits to your taste. If you are on a gluten-free diet, replace the all-purpose flour with Bob’s Red Mill gluten-free flour. Discard of all the excess liquid when draining the fruits to avoid a watery filling.The texture of the baked topping is best when it is mixed until it is crumbly. Then let cool down for about 15 minutes and serve with a mountain of ice cream on top. Transfer the fruits without the liquid to the baking dish.Įvenly sprinkle the topping on top of the fruits.īake about 40-45 minutes until the fruits are bubbling around the edges. Then transfer to a large mixing bowl and combine with chopped pecans and oats.ĭrain the filling and discard all the excess liquid. Then add butter and cut it into the mixture until it resembles coarse meal with pea-sized butter flakes. In this case mix together flour, sugar, and salt in a large mixing bowl. If you don't have a food processor, you can prepare the topping with a pastry cutter or two forks instead. Set aside until you are done with the topping.Ĭombine the flour, brown sugar, salt, and butter in a food processor and pulse a few times until it resembles coarse meal. In a large mixing bowl, combine rhubarb, strawberries, brown sugar, cornstarch, vanilla, and lemon juice and stir to combine. You need just 2 bowls, little preparation time, it's super delicious and easy and quick to make. There are just advantages to make this recipe. Eat it when still warm with a huge scoop of ice cream. Think of soft and juicy strawberries and rhubarb, buttery pie crust, pecans, oats. By the way, have you tried my strawberry rhubarb pie?įruit crisps like this one are one of the best Spring and Summer desserts. It's a huge crowd pleaser and is often requested by my family as a Summer dessert. Imagine a soft and sweet strawberry rhubarb filling topped with buttery pie crust, pecans, and oats. It's very easy to make and beyond delicious. A crumble topping is more like streusel.This strawberry rhubarb crips is the perfect Summer treat and is best when served with creamy ice cream. Crisps typically have a crunchy topping made with a oats, a sweetener, flour (in our case almond), butter (or coconut oil if you’re dairy-free), and sometimes nuts like pecan, walnut or almond.
Fruit crisps are often called fruit crumbles and vice versa, but they’re actually slightly different and that can lead to some confusion.If you have leftover strawberries, I highly recommend using them to make strawberry shortcake biscuits.Just measure them while frozen and then allow them to thaw to room temperature. Yep, you can use frozen strawberries in place of fresh strawberries if you want to.We love ours served plain, with a scoop of vanilla ice cream, or sometimes a dollop of whipped cream. The syrupy filling thickens as it goes from piping hot to warm, and the oat topping reaches maximum crispiness. Normally we just eat them fresh, but when I’m feeling the need to bring a little extra joy to our lunch or dinner table, I’ll make this quick and easy strawberry crisp recipe.Īs soon as I pull a pan of bubbling strawberry filling and crisp oat topping out of the oven my kids seem to always find their way into the kitchen, but the key to properly savoring this summer dessert is to let it rest for a few minutes.
When summer fields are bursting with juicy strawberries and the prices are irresistible, I try to keep them stocked in our fridge as often as possible.
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