Strawberry Rhubarb Crisp

This Strawberry Rhubarb Crisp is perfectly juicy with just the right amount of sweetness, and the contrast in textures is spot on. I love the softness and juiciness of the filling paired next to the perfect crispness of the topping, and also that lemon-like tartness of the filling next to the sweet flavor of vanilla bean in the filling.


1 cup (140g) all-purpose flour
3/4 cup (80g) old fashioned rolled oats
3/4 cup (166g) packed light-brown sugar
1/4 tsp salt
10 Tbsp (5 oz) unsalted butter, cold and diced into small pieces
Seeds of one small vanilla bean I sell them!
1 1/2 lbs fresh strawberries , stemmed and sliced into three pieces (or two if small. About 4 1/2 cups after slicing)
1 lb fresh rhubarb , sliced into 1/2-inch pieces (about 4 cups)
3/4 cup (170g) granulated sugar
2 tsp orange zest
1/4 cup (2 oz) orange juice
2 Tbsp cornstarch
Vanilla ice cream , for serving


  1. Preheat oven to 400 degrees. Butter a 3 quart baking dish (I used a 12 by 8 by 2 1/2, a 13 by 9 should work fine too), set aside.
  2. In a mixing bowl, whisk together flour, oats, brown sugar and salt, while breaking up any clumps of brown sugar with finger tips as needed. Add butter and vanilla bean seeds and rub into mixture with finger tips until it comes together in crumbles and no clumps of butter remain. Transfer to refrigerator while preparing filling.
  3. .....
  4. Please visit Strawberry Rhubarb Crisp @ www.cookingclassy.com for full instructions

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