Brown Butter Streusel Strawberry Rhubarb Crisp

strawberry rhubarb crisp in the skillet topped with two scoops of vanilla ice cream

4.75 from 8 votes

Brown Butter Streusel Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp that is absolutely perfect! The strawberry rhubarb filling has just the right amount of sweetness and the Brown Butter Streusel is insanely good!! Trust me, the brown butter makes this the best streusel you will ever eat! It's seriously good. I'm obsessed. You will be coming back to this recipe time and time again.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Calories: 364kcal

Author: Rachel Kochlin

Ingredients

Strawberry Rhubarb Filling

1 pound fresh rhubarb, cut into ½ inch pieces
1 pound fresh strawberries, sliced
¾ cup granulated sugar
2 tablespoons cornstarch
2 teaspoons lemon juice
1 teaspoon vanilla
⅛ teaspoon salt

Brown Butter Streusel

½ cup butter
¾ cup all-purpose flour
¾ cup old fasioned oats
¾ cup packed brown sugar
1 teaspoon ground cinnamon
⅛ teaspoon salt

Instructions

Melt the butter in a small saucepan over medium heat. Continue heating the butter, stirring frequently. As the butter cooks, it will begin to bubble and foam. Continue cooking and stirring until the butter turns golden brown with little browned bits on the bottom of the pan, about 5-8 minutes. Transfer the butter to a small bowl and place in the refrigerator to let it cool slightly while you prepare the strawberry rhubarb filling.
Preheat the oven to 350 degrees F.
Add all of the strawberry rhubarb filling ingredients to an 8-9 inch skillet or baking dish and mix together.
To make the streusel, mix together the flour, oats, brown sugar, cinnamon and salt. Pour in the brown butter and use a fork to mix together until combined but crumbly. Sprinkle the streusel over the strawberry rhubarb filling.
Place the skillet or baking dish on a parchament lined baking sheet in case the filling bubbles over. Bake uncovered for about 40-45 minutes, or until the edges are bubbling and the fruit is tender.
Let cool for one hour. Serve with a big scoop of vanilla ice cream!

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