A classic strawberry rhubarb crisp with a buttery brown sugar, oat, and almond crumble topping, made even sweeter with raspberries and vanilla.
Prep Time: 20 minutes
Baking Time: 45-55 minutes at 350° F (180° C)
Difficulty: easy
For: a 9×9-inch baking dish (24 cm)
Ingredients
- 6 tablespoons of unsalted butter, melted (85 g)
- 3/4 cup of brown sugar, divided (130 g)
- 1-1/2 cups of strawberries, hulled and quartered (160-240 g)
- 1 cup of rhubarb, chopped (160 g)
- 1 cup of raspberries (160 g)
- 1 tablespoons of pure vanilla extract
- 1 tablespoon of fresh lemon juice
- 3/4 cup of all-purpose flour (105 g)
- 1/2 teaspoon of salt
- 1/2 cup of sliced almonds (55 g)
Instructions
Preheat the oven to 350℉ (180° C). Lightly butter a 9×9-inch baking dish. Set aside.
In a medium mixing bowl, combine the fruits with 1/4 cup (45 g) of brown sugar. Stir in the vanilla and lemon juice. Set aside.
In another mixing bowl, stir together the flour, salt, and remaining brown sugar. Drizzle with the melted butter and stir until the mixture is crumbly and completely moistened.
Add the rhubarb mixture (and juices) to the prepared pan in an even layer, and top with the crumbs.
Arrange the sliced almonds on top.
Bake for 45-55 minutes, until the fruit is tender and the topping is golden with juices bubbling up around the edges.
Remove from the oven and let cool for at least 15 minutes. Serve warm or at room-temperature.
Inspired from: Fork Knife Swoon
