Deliciously sweet and tart Strawberry Rhubarb Crisp enhanced with 2 secret ingredients delivering intensified flavor in filling and added crunch in topping. Simply the best.
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Strawberry Rhubarb Crisp

Deliciously sweet and tart Strawberry Rhubarb Crisp enhanced with the addition of apple cider vinegar in the filling and cornmeal in the topping delivering intensified flavor and added crunch. Recipe can be easily halved.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 servings
Author Natalie@thegeneticchef.com

Ingredients

Filling:

  • 2 pounds strawberries hulled and halved
  • 2 pounds fresh rhubarb chopped 1” pieces
  • ¾ cup sugar - ½ cup if strawberries are sweet
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons cornstarch
  • ¼ teaspoon fine salt

Topping:

  • 2 sticks unsalted butter cold and diced
  • 1 cup flour
  • 1 cup cornmeal
  • 1 cups quick-cooking rolled oats
  • 1 cup light brown sugar
  • ¾ teaspoon salt

Instructions

  • Preheat oven 350 degrees.
  • In a large bowl, combine filling ingredients and pour into a 9x13 baking dish or 8x8 baking dish if halving recipe.
  • For the topping, combine the topping ingredients in a bowl. Using a fork, a pastry cutter, or your fingers, mash the butter into the flour until it is mostly incorporated.
  • Sprinkle the topping evenly over the fruit covering it completely. Bake in middle rack of oven for 1 hour. The top should be golden brown and the fruit should be bubbling around the edges.
  • Remove from oven and let rest for at least 15 minutes.
  • Serve with vanilla ice cream, whipped cream, or simply as is.