This Strawberry Rhubarb Crisp is a quintessential summer dessert. This recipe for this dessert is bursting with bright, fruity summer flavor and finished off with a crisp oatmeal topping. The combination of strawberry and rhubarb is a favorite. What's not to love?
Begin by preheating your oven to 375 degrees F. Spray a 9x13 baking pan with baking spray. Set aside.
In a large bowl add the rhubarb, strawberries, sugar, flour, vanilla extract, and lemon juice. Toss gently to evenly combine. Set aside.
In another large bowl, stir together the oats, flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Add the cubed butter and mix together with your hands or a wooden spoon until the butter is about pea-sized.
Add about 2 1/2 cups of the the topping to the bottom of your prepared baking dish. Press flat. Add in the strawberry rhubarb filling and spread out evenly with a spatula. Sprinkle the remaining topping over the filling.
Bake for 45-50 minutes or until the top is brown and the filling is bubbling.
Allow to cool for at least 15 minutes before serving. Optional: Serve with a spoon of vanilla ice cream.