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Cozy Strawberry Rhubarb Crisp Recipe with Easy Brown Sugar Walnut Topping

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A comforting and simple dessert combining tart rhubarb and juicy strawberries with a crunchy, buttery brown sugar walnut topping. Perfect for cozy moments and seasonal gatherings.

Ingredients

Scale
  • 3 cups fresh strawberries, hulled and halved (about 450g / 1 lb)
  • 3 cups rhubarb stalks, chopped into 1/2-inch pieces (about 375g / 13 oz)
  • 3/4 cup granulated sugar (150g)
  • 2 tablespoons cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • Pinch of salt
  • 1 cup walnuts, roughly chopped (100g / 3.5 oz)
  • 3/4 cup old-fashioned rolled oats (75g)
  • 1/2 cup all-purpose flour (60g)
  • 1/2 cup packed light brown sugar (100g)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, melted and slightly browned (85g)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the sliced strawberries and chopped rhubarb. Add the granulated sugar, cornstarch, vanilla extract, lemon juice, and a pinch of salt. Stir gently but thoroughly until evenly coated. Let sit about 10 minutes.
  3. Toast the chopped walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and set aside.
  4. In a medium bowl, mix oats, flour, brown sugar, cinnamon, and salt. Pour in the melted browned butter and stir until the mixture clumps together and looks crumbly but moist. Fold in the toasted walnuts.
  5. To brown the butter, melt unsalted butter in a light-colored pan over medium heat, swirling constantly until golden-brown and nutty aroma develops (about 3-4 minutes). Remove from heat and cool slightly before adding to topping mix.
  6. Transfer the fruit filling to the baking dish, spreading evenly. Sprinkle the walnut topping over the fruit, covering completely without pressing down.
  7. Bake for 40-45 minutes until topping is golden brown and fruit is bubbling. Tent with foil if topping browns too quickly during last 10 minutes.
  8. Let the crisp rest for at least 15 minutes before serving to thicken the juices.

Notes

Use slightly underripe strawberries to hold shape better during baking. Frozen rhubarb and strawberries can be used if thawed and drained. For gluten-free, substitute flour and oats with gluten-free alternatives. Brown the butter carefully to avoid burning for best topping texture. Let crisp rest before serving to thicken juices. Leftovers keep up to 3 days refrigerated; reheat to restore crispiness.

Nutrition

Keywords: strawberry rhubarb crisp, fruit crisp, walnut topping, brown sugar, easy dessert, seasonal dessert, cozy dessert

Find it online: https://jodierecipes.com/cozy-strawberry-rhubarb-crisp-recipe-with-easy-brown-sugar-walnut-topping/