Name: Amish Strawberry Rhubarb Crisp
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: Ingredients:; 4 cups fresh strawberries, hulled and sliced; 4 cups fresh rhubarb, chopped; 1 cup granulated sugar; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; For the Crisp Topping:; 1 cup all-purpose flour; 1 cup old-fashioned oats; 1 cup brown sugar, packed; 1/2 cup unsalted butter, chilled and diced; 1 teaspoon ground cinnamon; 1/4 teaspoon salt

Amish Strawberry Rhubarb Crisp

Amish Strawberry Rhubarb Crisp is a timeless dessert that perfectly captures the essence of simplicity and wholesome flavors.

This classic recipe has been passed down through generations, cherished for its delightful combination of sweet strawberries and tart rhubarb, topped with a crispy, buttery oat crumble. We’ll provide a step-by-step recipe guide, offer expert tips for perfecting your crisp, address frequently asked questions, and share glowing reviews from those who have experienced its deliciousness firsthand.

Amish Strawberry Rhubarb Crisp is a delightful dessert that celebrates the flavors of the season in a comforting, homestyle manner. Whether you’re a seasoned baker or new to the kitchen, this recipe is sure to become a favorite among family and friends.

Enjoy the simple pleasure of a warm slice of crisp, topped with a scoop of ice cream, and savor the delicious taste of

Questions I often get asked about this recipe:

Can I use frozen strawberries and rhubarb?
Yes, you can substitute frozen fruit for fresh. However, be sure to thaw and drain the fruit before using it in the recipe to prevent excess liquid.

Can I make this crisp in advance?
Absolutely! You can assemble the crisp ahead of time and refrigerate it, unbaked, for up to 24 hours. Simply bake as directed when ready to serve.

Can I freeze leftovers?
Yes, you can freeze leftover crisp for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in a preheated oven until heated through.

Can I use quick oats instead of old-fashioned oats?
While old-fashioned oats provide the best texture for the crisp topping, you can use quick oats as a substitute if that’s what you have on hand.

What you need to make Amish Strawberry Rhubarb Crisp:

Ingredients:

4 cups fresh strawberries, hulled and sliced

4 cups fresh rhubarb, chopped

1 cup granulated sugar

1 tablespoon lemon juice

1 teaspoon vanilla extract

For the Crisp Topping:

1 cup all-purpose flour

1 cup old-fashioned oats

1 cup brown sugar, packed

1/2 cup unsalted butter, chilled and diced

1 teaspoon ground cinnamon

1/4 teaspoon salt

How to make it:

Instructions:

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray.

In a large mixing bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, lemon juice, and vanilla extract. Stir until the fruit is evenly coated with the sugar mixture.

Transfer the fruit mixture into the prepared baking dish, spreading it out evenly.

In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt for the crisp topping. Add the diced butter and use your fingertips to rub the butter into the dry ingredients until coarse crumbs form.

Sprinkle the crisp topping evenly over the fruit mixture in the baking dish.

Bake in the preheated oven for 35-40 minutes, or until the fruit is bubbly and the topping is golden brown.

Remove from the oven and let cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Tips:

Balance Sweetness and Tartness:
Adjust the amount of sugar according to your preference and the natural sweetness of your strawberries and rhubarb. Taste the fruit mixture before adding it to the baking dish and adjust accordingly.

Ensure Even Distribution:
Spread the fruit mixture evenly in the baking dish to ensure that each serving has a balanced ratio of strawberries to rhubarb.

Use Cold Butter:
For a crispy topping, it’s crucial to use chilled butter and work it into the dry ingredients until coarse crumbs form. This creates pockets of buttery goodness throughout the crisp.

Watch the Baking Time:
Keep an eye on the crisp as it bakes to prevent the topping from burning. If the topping starts to brown too quickly, loosely cover the dish with aluminum foil and continue baking until the fruit is cooked through.

Latest Reviews:

Samantha: “This recipe is a family favorite! The combination of sweet strawberries and tangy rhubarb is irresistible. I’ve made it multiple times, and it always turns out perfectly.”

Scott: “I’m not usually a fan of rhubarb, but this crisp won me over! The flavors are perfectly balanced, and the crispy topping is addictive. Definitely a must-try!”

Sophie: “I made this for a potluck, and it was a huge hit! Everyone kept asking for the recipe. It’s simple to make but tastes like it came from a fancy bakery.”

Mike: “As someone who grew up eating Amish desserts, I can attest that this recipe is the real deal. It’s nostalgic and delicious—a taste of home in every bite.”

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