Description
Strawberry rhubarb crisp baked in a cast iron skillet with a golden oat topping and a caramelized fruit base, perfect for a seasonal dessert.
Ingredients
4 cups rhubarb (chopped)
3 cups strawberries (halved)
3/4 cup sugar
1/3 cup butter (cold)
1 1/2 cups oats
1/2 cup flour
3 tbsp cornstarch
1 tsp vanilla extract
1/2 tsp salt
Instructions
1. Preheat oven to 350°F with cast iron skillet inside
2. Remove skillet and lightly butter it
3. Mix rhubarb and strawberries with sugar, flour, cornstarch, and vanilla
4. Transfer fruit mixture into skillet
5. In another bowl, mix oats, flour, sugar, and salt
6. Cut in butter until crumbly texture forms
7. Spread topping evenly over fruit
8. Bake for 45 to 50 minutes until golden and bubbling
9. Cool slightly and serve warm
Notes
Preheat skillet for best texture
Use cold butter for crumbly topping
Adjust sugar depending on rhubarb tartness
Cover with foil if browning too fast
- Prep Time: P0DT0H20M
- Cook Time: P0DT0H50M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 30g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 3.5g
- Cholesterol: 25mg
