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Warm strawberry rhubarb crisp with a cinnamon-spiced oat crumble topping, sweetened gently with honey and orange juice, perfect for a cozy spring dessert.

Ingredients

Scale
  • 20 ounces strawberries, hulled and quartered
  • 12 ounces rhubarb stalks, about 5 or 6 cut into 1-inch pieces
  • 1/2 orange, zested and juiced
  • 1 tbsp cornstarch
  • 1/4 cup honey
  • 3/4 cup quick oats (gluten-free if desired)
  • 1/3 cup 100% gluten-free or white whole wheat flour
  • 2.25 ounces light brown sugar or coconut palm sugar
  • 1/2 tsp cinnamon
  • 3 tablespoons butter, melted

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In an oven-safe dish, combine the hulled strawberries and chopped rhubarb.
  3. Drizzle the honey evenly over the fruit.
  4. Add the juice and zest of half an orange. Sprinkle the cornstarch on top and toss everything together until the fruit is completely coated.
  5. In a medium bowl, mix quick oats, flour, brown sugar, and cinnamon to prepare the topping.
  6. Pour melted butter into the oat mixture and stir until crumbly.
  7. Spread the crumb topping evenly over the fruit.
  8. Bake for about 40 minutes, or until the topping turns golden and the fruit bubbles at the edges.
  9. Let the crisp rest for 10–15 minutes to allow the filling to thicken before serving.
  10. Serve warm with a scoop of frozen yogurt or a dollop of whipped cream, if desired.

Notes

For gluten-free version, use certified gluten-free oats and gluten-free flour blend., For vegan version, swap butter for plant-based butter and replace honey with maple syrup., Frozen strawberries or rhubarb can be used; bake with semi-frozen fruit and consider extra thickener if needed., Chopped nuts like pecans or walnuts can be added to topping for extra crunch., Try adding spices like cardamom or nutmeg for flavor variations., Use a well-seasoned cast iron skillet for baking to get a great crust., Store leftovers covered in the refrigerator up to 3 days or freeze up to 3 months., To reheat, microwave or bake at 350ºF covered with foil to avoid over-browning topping.

Nutrition

Find it online: https://gingerbaking.com/easy-strawberry-rhubarb-crisp-recipe/