Ingredients
Strawberry Rhubarb Filling
- 4 cups fresh strawberries, washed and quartered
- 2 cups fresh rhubarb, sliced into 1/2 inch chunks
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 1/2 tsp fresh orange zest
Crisp Topping
- 1 cup all purpose flour
- 1 cup quick oats
- 2/3 cup light brown sugar, packed
- 2 tsp cinnamon
- 3/4 tsp kosher salt
- 12 tbsp unsalted butter, cold and cubed
Instructions
- Preheat the oven to 350F.
- Note – make sure your butter is in the fridge at this point. Take it out and chop it right before adding to the crumble.
- Combine all of the strawberry rhubarb filling ingredients in a large bowl and toss to coat. Add to a 10″ cast iron skillet and spread it even. Set aside.
- In another large bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt.
- Add in the very cold butter, cut into small cubes, and toss to coat. Then, use your fingers to squish and smoosh the butter into the dry ingredients. Work at it for a few minutes until you’re left with pea sized lumps of butter and the mixture holds together when you squeeze it in a fist.
- Crumble on top of the fruit in an even layer and bake for 35-40 minutes, or until the top is golden brown and the edges are bubbling.
- Let the crisp cool for at least 30 minutes to allow the filling to thicken.
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