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Easy Strawberry Rhubarb Crisp Recipe with Creamy Vanilla Bean Whipped Cream

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A simple and delicious summer dessert featuring a perfect balance of sweet strawberries and tart rhubarb under a crunchy, buttery oat topping, served with creamy vanilla bean whipped cream.

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and halved (or frozen if out of season)
  • 3 cups rhubarb stalks, chopped into ½-inch pieces
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup old-fashioned rolled oats
  • ¾ cup all-purpose flour (or almond flour for gluten-free)
  • ½ cup packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter, cold and cut into cubes
  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla bean paste or seeds scraped from 1 vanilla bean

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to coat evenly.
  3. Transfer the fruit mixture to a 9×9-inch baking dish and spread it out evenly.
  4. In a separate bowl, mix the rolled oats, flour, brown sugar, cinnamon, and salt.
  5. Add the cold butter cubes to the dry ingredients.
  6. Cut the butter into the dry ingredients using a pastry cutter or fingers until the mixture resembles coarse crumbs.
  7. Sprinkle the topping evenly over the fruit in the baking dish.
  8. Bake uncovered for 35–40 minutes until the topping is golden brown and the fruit filling is bubbly and thickened.
  9. While baking, chill a mixing bowl and beaters in the fridge for about 10 minutes.
  10. Pour the heavy cream into the chilled bowl, add powdered sugar and vanilla bean paste or seeds.
  11. Whip on medium-high speed until soft peaks form, being careful not to overwhip.
  12. Let the crisp cool for 10 minutes after baking.
  13. Serve a generous scoop of crisp topped with a dollop of vanilla bean whipped cream.

Notes

If topping browns too fast, tent with foil to prevent burning. Use cold butter for best topping texture. Chilling bowl and beaters helps achieve fluffier whipped cream. For dairy-free whipped cream, use chilled coconut cream with vanilla extract. Leftover whipped cream can be folded into yogurt for a sweet breakfast treat. Frozen fruit should be thawed and drained to avoid sogginess. The recipe can be made ahead by preparing filling and topping separately and assembling before baking.

Nutrition

Keywords: strawberry rhubarb crisp, summer dessert, fruit crisp, vanilla bean whipped cream, easy dessert, gluten-free option, vegan adaptation

Find it online: https://avabowls.com/easy-strawberry-rhubarb-crisp-recipe-with-creamy-vanilla-bean-whipped-cream-for-perfect-summer-dessert/