If you're craving a dessert that perfectly balances sweet and tart flavors, look no further than this Rhubarb Strawberry Almond Crisp. It’s an ideal way to celebrate the bounty of spring and summer, with its juicy fruit filling and a satisfyingly crunchy topping.
The star of this dish is the rhubarb, providing that distinct tartness which pairs beautifully with the sweetness of strawberries. We use granulated sugar to balance the tartness of the rhubarb, while cornstarch helps thicken the fruit juices as they bake. A touch of vanilla extract elevates the flavors, making the fruit mixture aromatic and irresistible.
For the topping, all-purpose flour and rolled oats create a hearty base, while sliced almonds add an extra layer of texture. Brown sugar brings a deep, caramel-like sweetness, and unsalted butter ensures everything bakes up nice and crisp. We add ground cinnamon for warmth and a pinch of salt to enhance all the flavors.
This crisp is heavenly when served warm with a scoop of vanilla ice cream or a dollop of whipped cream. For a lighter option, try it with a spoonful of Greek yogurt. If you’re aiming for a more sophisticated touch, a drizzle of honey or a sprinkle of fresh mint can elevate the dish beautifully.
Start by preheating your oven to 375°F. This ensures that it's the perfect temperature when you’re ready to bake. Next, grab a large mixing bowl and toss in the chopped rhubarb and sliced strawberries. Sprinkle with granulated sugar, cornstarch, and vanilla extract, and give it all a good stir. Let this mixture sit for about 10 minutes, allowing the flavors to meld and the cornstarch to start doing its magic.
While the fruit is mingling, it’s time to focus on the topping. In another bowl, combine the flour, oats, almonds, brown sugar, melted butter, cinnamon, and salt. Use your hands or a spoon to mix it all together until you have a crumbly, delicious-smelling topping.
Now, take a 9x13 inch baking dish and pour in the fruit mixture, making sure it's spread out evenly. Then, sprinkle the crumbly topping over the fruit, covering it as evenly as possible. Slide the dish into your preheated oven and let it bake for 45 to 50 minutes. You’ll know it’s done when the topping is a lovely golden brown and the fruit is bubbling up nicely.
Once baked, let the crisp cool just slightly before you dive in. This brief cooling period allows the filling to set up a bit, making it easier to serve.
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