Ingredients
Scale
For the Fruit Filling:
- 3 cups strawberries, hulled and quartered
- 3 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For the Crisp Topping:
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C). Start by mixing the strawberries and rhubarb in a large bowl. Next, sprinkle the granulated sugar, cornstarch, and vanilla extract over the fruit. Stir everything together to ensure the fruit is well coated.
- Pour the fruit mixture into a 9×13-inch baking dish, spreading it out evenly.
- In another bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt. This mixture will form the topping.
- Pour the melted butter over the oats mixture, and mix until the topping resembles coarse crumbs. Evenly distribute the topping over the fruit filling, covering it completely.
- In a preheated oven, bake for 40-45 minutes, or until the topping is golden brown and the fruit filling is bubbly.
- Allow to cool completely (about 15 minutes) before serving. This allows the filling to set a bit, making it easier to serve.
- Prep Time: 20
- Cook Time: 45
