Strawberry, Blueberry, Rhubarb Crisp!
This recipe makes enough for about 6 servings. For a larger batch, see my Strawberry, Blueberry, Rhubarb Crisp – which makes 10-12 servings
Have a favorite baked fruit dessert? Mine is the crisp! Mmm…apple, cherry, blueberry, strawberry, peach! The possibilities are endless. I love this simple dessert that is a cinch to pull together.
It is amazing served slightly warm with a little scoop of vanilla ice cream…that starts to melt and mingle with the soft fruity juiciness…offset by the light tender crunch of the buttery brown sugared oatmeal topping…it just doesn’t get any better! You probably have the topping ingredients on hand right now – just pick up some yummy fruit and you are good to go!
Easy to Make!
- Cut the fruit and stir together with sugar, cornstarch and vanilla.
- Make the topping. Cut butter into flour, brown sugar and a little salt – then stir in some oats! (I sometimes use a pastry blender (in photo) or a chopper or food processor to cut the butter into the mixture.)
What if I don’t like Rhubarb?
You can easily swap out the fruits – you’ll just need 4 cups total.
Can I use Frozen Fruit?
Yes, thaw first and drain off any excess liquid. The fruit will be softer from the start and may bake faster.
Strawberry, Blueberry, Rhubarb Crisp
- 2 cups strawberries hulled and quartered
- 1 cup blueberries
- 1 cup rhubarb sliced 1/4"
- 1 tablespoon cornstarch
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup butter cut into tablespoon pieces
- 1/2 cup light brown sugar, packed
- 1/2 cup flour
- 1/8 teaspoon salt
- 1/2 cup old fashioned oats
- Preheat oven to 375 degrees. Grease a 2-quart baking dish. (8-9-inch round or square works too.)
- In large bowl, stir together berries, granulated sugar, cornstarch and vanilla. Pour into prepared baking dish.
- In food processor or chopper pulse together: butter, brown sugar, flour and salt until combined and crumbly. (You can also "cut-in" the butter into the dry ingredients by rubbing with your fingers or using a pastry blender.)
- Stir in oatmeal. Spread topping over fruit.
- Bake uncovered for 30-35 minutes or until the fruit is juicy and bubbling all over.
- Let cool 10 minutes - the juices will thicken slightly. Serve warm with vanilla ice cream or whipped cream if desired.
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