Strawberry Rhubarb Crisp with Oat Crumble

Instructions

1. 11

   Preheat your oven to 190°C (375°F). Lightly grease a 23 cm (9-inch) square baking dish or an oval baking dish of similar capacity.

2. 22

   Prepare the fruit filling: Wash and trim the rhubarb, then cut it into 1-2 cm (½-inch) pieces. Hull and quarter the strawberries. In a large bowl, combine the chopped rhubarb, strawberries, granulated sugar, cornstarch, vanilla extract, and a pinch of salt. Toss gently until the fruit is evenly coated. Pour the fruit mixture into your prepared baking dish.

3. 33

   Prepare the crumble topping: In a separate medium bowl, whisk together the all-purpose flour, rolled oats, brown sugar, ground cinnamon, and a pinch of salt.

4. 44

   Add the cold, cubed butter to the dry crumble ingredients. Using your fingertips or a pastry blender, cut the butter into the mixture until coarse crumbs form. Avoid overmixing; some larger clumps are desirable for a good crumble texture.

5. 55

   Evenly sprinkle the crumble topping over the fruit filling in the baking dish.

6. 66

   Bake for 40-50 minutes, or until the fruit filling is bubbly and the topping is golden brown and crisp. If the topping starts to brown too quickly, you can loosely cover it with aluminum foil.

7. 77

   Remove from the oven and let the crisp cool for at least 15-20 minutes before serving. This allows the filling to set properly. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.