Rhubarb Strawberry Crisp (without oats)

This would normally be a 'Crisp' in the sense that it uses oats. I didn't have oats so I did this instead.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Strawberry Rhubarb Crumble (No Oats)

Step 2

Fruit filling:

Step 3

3 cups rhubarb, chopped into ½-inch pieces (fresh or frozen*)

Step 4

3 cups strawberries, hulled and halved (or quartered if large; fresh or frozen*)

Step 5

¾ cup brown sugar (adjust sweeter or less to taste)

Step 6

3 tbsp cornstarch (2 tbsp if using all fresh fruit)

Step 7

1 tbsp lemon juice

Step 8

1 tsp vanilla extract

Step 9

Crumble topping (no oats):

Step 10

1 cup all-purpose flour

Step 11

½ cup brown sugar, packed

Step 12

½ tsp cinnamon (optional)

Step 13

¼ tsp salt

Step 14

½ cup butter (1 stick), melted — or use cold and cut in for chunkier crumbs. *This felt like too much butter when I made it.

Step 15

1. Preheat oven to 350°F (175°C). Lightly butter a 9x9-inch or similar baking dish.

Step 16

2. Mix filling: In a large bowl, combine rhubarb, strawberries, brown sugar, cornstarch, lemon juice, and vanilla. Toss until fruit is evenly coated. Transfer to prepared baking dish and spread evenly.

Step 17

3. Make topping: In another bowl, mix flour, brown sugar, cinnamon, and salt. Add melted butter and stir until mixture forms soft, crumbly clumps. (If using cold butter, cut it in with a fork or pastry cutter until pea-sized crumbs form.)

Step 18

4. Assemble: Sprinkle topping evenly over fruit mixture.

Step 19

5. Bake for 40–50 minutes, until the topping is golden brown and the filling is bubbling at the edges. *I baked it for 20-30 minutes extra and it still felt undercooked

Step 20

If using frozen fruit, it may take closer to 50 minutes.

Step 21

6. Cool slightly before serving so the filling sets. Enjoy warm with vanilla ice cream or whipped cream.