***Ahh...The sunshine-filled days of summer are upon us! The first official day of summer will be here before we know it...June 21st! And you know what that means - Beautiful strawberries, juicy blueberries and perfectly plump cherries line the shelves at your local grocery and farmers markets...just to name a few of the things that are in season. Not to mention fresh corn, tomatoes, zucchini, summer squash and peaches...oh my! I just love this time of year.
Here's the P.E.R.F.E.C.T. fruity crisp for summer! Brad and I were craving a fruity dessert the other night, and I had a big bowl of gorgeous strawberries hanging out in the fridge. I came across this scrumptious crisp in a Williams-Sonoma cookbook, and it sounded absolutely perfect!
The rolled oats really add a great heartiness to the dish, and a big scoop of vanilla ice cream is the ultimate finishing touch. You'll notice that this recipe also calls for rhubarb, however, I left it out completely. I simply added extra strawberries to the filling, to make up the difference. Feel free to substitute any of your favorite berries, or use a combination....maybe strawberry + blueberry!
Bon Appetit!***
Strawberry-Rhubarb Crisp
Adapted from “Williams-Sonoma Essentials of Baking”
Makes 8 servings
Filling:
•6 medium stalks rhubarb, cut into 1/2-inch pieces (I left out the rhubarb...see notes above)
•2 cups (8 ounces/250 grams) strawberries, hulled and halved lengthwise
•1/2 cup (4 ounces/125 grams) sugar
Topping:
•1 cup (5 ounces/155 grams) all-purpose flour
•1/2 cup (1.5 ounces/45 grams) old-fashioned rolled oats
•1/3 cup (3 ounces/90 grams) sugar
•1/3 cup (2.5 ounces/75 grams) firmly packed golden brown sugar
•1/2 teaspoon ground cinnamon
•1/4 teaspoon salt
•1/2 cup (1 stick) unsalted butter, melted
Directions:
1.Position a rack in the middle of the oven, and preheat to 350 degrees F. Have ready a 2.5 quart ceramic or glass pie dish or baking dish.
2. For the Filling: In a large bowl, stir together the rhubarb, strawberries and sugar until well mixed. Pour into the baking dish, and set aside.
3. For the Topping: In a large bowl, stir together the flour, rolled oats, sugars, cinnamon and salt until well blended. Stir in the melted butter until evenly moistened crumbs form. Spoon the crumb mixture over the filling.
4. Bake the crisp until the rhubarb is tender when tested with a toothpick, the juices are bubbling, and the topping is golden brown, 35-40 minutes. Transfer to a wire rack, and let cool for 10 minutes. Serve warm.
Note: The crisp can be cooled, covered with plastic wrap and stored at room temperature for up to 2 days. Rewarm in a 250-degree F oven for 15 minutes before serving. Preferably with a substantial scoop of vanilla ice cream.
31 comments:
I love your blog and am so excited to make this.
Yum!
Thank you so much for this recipe. I made it last night for dinner and used the rhubarb and the berries and everyone loved it! It is a keeper! pj
I just took mine out of the oven. Looks wonderful. I did frozen strawberries and frozen blackberries instead of rhubarb. Thanks for the recipe.
I just took mine out of the oven. Looks wonderful. I used frozen strawberries and frozen blackberries. Thanks for the recipe.
I'm so glad that ya'll liked this recipe...Thanks for commenting! :)
if I leave out the rhubarb, how much other berries should substitute with? and is the cooking time still the same?
I just have a question about the amount of sugar. Is it only a 1/2 cup of white sugar whether I add the rhubarb or not?
This looks scrumptious!!!! Not to mention beautiful. I am really ready for strawberry season, and I want to make this very crisp!
Blessings,
Leslie
Celeste, I love your site! This recipe was super delicious. Thank you for the great post. I posted a link to this recipe on my blogs Tasty Tuesday dinner menu.
Can you use regular quick oats instead of rolled oats? It looks so yummy I want to try it right now :)
I tried this and the topping was just the right amount of sweetness to offset the tart rhubarb.
I just made this! It was wonderful! I used quick cooking gluten free oats & oat flour instead of all purpose flour (that was all I had in the house) -- also, there is no need for the sugar to mix w/the fruit... The fruit is sweet enough!! Next time I make it I'll definitely omit it!! Super yummy with strawberries, raspberries, blackberries and blueberries! Thanks for the recipe!
Made this yesterday for my hubby who LOVES strawberry-rhubarb pie! It is delicious! I would use 1/4 class sugar in the filling and add 1 T more tapioca. A little runny.
I am making this again for my husband to take into work. We LOVED it! I added in the rhubarb, and OH MY! SO delicious!
Your dessert was " to die for", I added the rubarb🎀
Added rhubarb also. Awesome recipe! Thanks for sharing. Very easy to make also
Saw this on pinterest and had to make it! Made it with the rhubarb, I have nor will I ever leave out rhubarb! Haha! My husband office devoured it in less than 10 mins, making it again right now to bring to a friends house. Wrote out the recipe to share with her. Thank you for this recipe!
This is the 3rd time this month I am making this! Found this on Pinterest. Rhubarb was very popular in my home growing up since it was growing in our backyard. It got added to every pie, jam, crisp, anything because it was a free filler that didn't add an overwhelming flavor. Now living far from my SD childhood home I miss my mom's rhubarb patch!! I love the taste rhubarb adds :D
We've made this twice with rhubarb from our garden and fresh strawberries from the field around the corner and it's perfect! I use double the oats and replaced the white sugar with Stevia and even the 5 year old is asking for seconds ��
This looked really good but mine came out as mushy strawberry soup. Sooooooo liquidy.
How many cups of rhubarb? I have small stalks.
Sugar is only necessary in a small amount to help bring out the juices. You'll need the full amount if you have rhubarb in this as rhubarb is so tart. I only used strawberries, and a handful of brown sugar. I'm making it again with some tapioca because. I went out and picked the biggest juiciest and flavorful and sweet strawberries yesterday. It was a bit runny. I like it that way, spoon some "sauce" on top or over ice cream. Delicious.
I'm making this tonight and I'm using frozen rhubarb. How much should I use? Measured frozen or thawed out? Thanks!
Lynne
SMELLS DAVINE!! Cant wait for the family to come home from work and serve this up!!
Absolutely delicious! Yes I made it with the rhubarb and my husband has tears of joy in his eyes after the first bite reminiscing over his childhood memories of his Mother's strawberry rhubarb pie. I did double the recipe of the crisp topping.
Absolutely delicious! Of course I made it with the rhubarb! Brought a tear to my husband after the first bite reminiscing about his childhood memories with his mothers strawberry rhubarb pie. I did double the recipe of the crisp topping. I personally like the crisp better than the pie.
I made this dessert tonight using about two cups of rhubarb from the garden. Tapioca would firm up the runniness, but I used it as a topping over vanilla ice cream. Delicious, definitely a "keeper" with the beautiful strawberry color. Thanks!
I made this and my family loved it SO MUCH!! I have had to make 3 double batches THIS WEEK!!! 😍☕️ There are 3 families and my husbands work 🤓
I just made this...did 3/4 cup of oats in the topping, 1/4 cup of almonds, added two extra T butter, cut the sugar in the filling to 1/4 cup, added one T tapioca flour, as well as only used strawberries (two 16 oz. containers) and OMG. It is freaking phenomenal. It is perfectly gooey and the crumble topping texture is great with more oats and the sliced almonds. The best part was how easy this recipe was!
Next time I'll make sure I have vanilla ice cream on hand to pair with this!
What size pan do people use?
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