Strawberry Rhubarb Crisp

It’s officially summer here when the pick-your-own strawberry farms open up, and I went to pick my fill.


I debated about what to make with the fruits of my labour. I really enjoyed the strawberry rhubarb pie from last year but didn't want to go through the hassle of making pie crust. Laziness triumphs over ambition.



This is where the crisp comes in.


No need to chill or roll out dough. Just throw a bunch of ingredients together to create a winning combination.


Throw a scoop of ice cream over your crumble to make it à la mode. Also good with yoghurt.

Strawberry Rhubarb Crisp
Barely adapted from Martha Stewart

8 ounces strawberries, hulled and halved (quartered if large)
8 ounces rhubarb, trimmed, cut into 1/2-inch pieces
1/2 cup raw sugar
1 tablespoon cornstarch
1/4 teaspoon coarse salt

1 cup rolled oats
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup unsalted butter, melted
1/4 cup demerara (or brown) sugar
1/8 teaspoon coarse salt

Preheat oven to 375 degrees. In a large bowl, combine strawberries, rhubarb, raw sugar, cornstarch, and salt. Transfer to an 8-inch baking dish.

In a medium bowl, combine oats, flour, butter, brown sugar, and salt. Stir until combined and slightly clumpy. Sprinkle over fruit.

Bake until juices are bubbling in the center and topping is golden brown, about 45 minutes. Let cool slightly. Serve with ice cream, if desired.