Skillet Strawberry Rhubarb Crisp - the flavors of summer come alive in this easy dessert. Fresh strawberries and rhubarb are combined in a sweetened glaze and topped with an almond oat topping. It's THE perfect dessert for strawberry rhubarb season, especially when topped with a scoop of vanilla ice cream.
Prevent your screen from going dark
Equipment
knife
cutting board
mixing bowl
spatula
10-inch cast iron skillet
Ingredients
Strawberry Rhubarb Mixture
1pound fresh strawberrieswashed, hulled, and quartered
2cupsrhubarbrinsed, dried, unpeeled and cut into 1/4-3/4 inch pieces
⅔cupsugar
½cupwater
2tablespoonswater
2tablespoons cornstarch
2teaspoonscornstarch
1teaspoonlemon juice
½teaspoonpure vanilla extract
pinchkosher salt
Almond Oat Topping
1cupoatsI prefer rolled, but you can use quick oats
½cupsliced almonds
½cuppacked light brown sugar
¼cupall-purpose flour
¼teaspoon kosher salt
½teaspoonalmond extract
5tablespoonscold unsalted butter
Instructions
Preheat oven to 350° F.
Combine the sugar, 1/2 cup + 2 tablespoons water, 2 tablespoons + 2 teaspoons cornstarch, lemon juice, vanilla extract, and pinch of salt in a 10-inch oven-proof skillet over medium high heat. Heat rapidly until mixture thickens, stirring often.
Remove from heat and set aside to cool as you make the topping. When the mixture is slightly cooled, fold in the strawberries and rhubarb. Mix to completely coat.
Almond Oat Topping
In a medium bowl, mix together the oats, sliced almonds, brown sugar, flour, almond extract and salt.
Cut the butter into small pieces and using your fingers, massage the butter into the mixture until it is incorporated fully.
Evenly sprinkle the topping over the strawberries and rhubarb.
Place the skillet into the oven and bake for 25 minutes or until topping is lightly golden. Serve with vanilla ice cream.