This easy, Classic Strawberry Rhubarb Crisp dessert recipe is made with fresh strawberries, rhubarb, and easy to find pantry staples. Baked in a cast iron skillet, this vintage dessert features a homemade sweet, buttery topping that envelopes tender, sweet, fresh strawberries and rhubarb chunks.
2poundsstrawberriesrinsed, hulled, and halved. *cut into quarters if berries are larger.
1½cupsrhubarb trim stalks, cut into ¼" pieces
½cuplight brown sugar
Preheat oven to 350 degrees Fahrenheit, and grease your cast iron skillet, or bakeware. You can use shortening, butter, or nonstick baking spray.
Wash, pat dry, and hull your strawberries. Slice them into halves, or thirds depending on the side of them. Wash, and trim the stalks of your rhubarb. Cut them into 1/4″ slices. Toss berries and rhubarb with vanilla extract, sugar, and cornstarch. Fill the bottom of the pan with the mixture.
To form the crumble, combine melted butter, flour, cinnamon, oats, light brown and granulated sugars. Sprinkle over the top of the fruit.
Place in the oven (center rack) and bake for 40 minutes. Crumble will have a golden brown appearance on the top and be deep red, and bubbly on the sides. Enjoy warm!
Nutritional values may vary and are meant to be a guide.