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Cozy Strawberry Rhubarb Crisp Recipe with Easy Brown Butter Oat Topping

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A warm, comforting dessert featuring a sweet-tart strawberry and rhubarb filling topped with a rich, nutty brown butter oat crisp. Quick and easy to prepare, perfect for cozy nights or casual gatherings.

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and halved (about 600g)
  • 3 cups rhubarb stalks, chopped into 1-inch pieces (about 400g)
  • 3/4 cup granulated sugar (150g)
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter (113g)
  • 1 cup old-fashioned rolled oats (90g)
  • 1/2 cup all-purpose flour (60g)
  • 1/2 cup packed brown sugar (100g)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the halved strawberries and chopped rhubarb. Add granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir gently to coat all the fruit evenly.
  3. Pour the fruit mixture into an 8×8-inch (20×20 cm) oven-safe baking dish, spreading it out evenly in a single layer.
  4. In a medium saucepan over medium heat, melt the unsalted butter. Swirl the pan gently as it melts to prevent burning. After 4-5 minutes, the butter will foam and turn golden brown with a nutty aroma. Remove from heat immediately.
  5. In a small bowl, mix the rolled oats, flour, brown sugar, cinnamon, and salt. Pour the warm brown butter over the dry ingredients and stir until the mixture clumps together slightly and is evenly coated.
  6. Sprinkle the oat topping evenly over the prepared fruit filling without pressing it down.
  7. Bake the crisp in the preheated oven for 35-40 minutes, until the fruit is bubbling around the edges and the topping is golden brown and crisp.
  8. Let the crisp cool for about 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.

Notes

If topping browns too quickly, loosely cover with foil halfway through baking. Do not press the topping down to keep it crunchy. For gluten-free, substitute all-purpose flour with almond flour. Frozen fruit can be used but should be thawed and drained to avoid watery crisp. Adding chopped nuts to topping adds crunch. Brown butter carefully to avoid burning.

Nutrition

Keywords: strawberry rhubarb crisp, brown butter oat topping, easy dessert, fruit crisp, cozy dessert, quick dessert, summer dessert

Find it online: https://tastytuck.com/cozy-strawberry-rhubarb-crisp-recipe-with-easy-brown-butter-oat-topping/