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Rhubarb Strawberry Skillet Crisp
This warm fruit dessert bakes directly in a cast-iron skillet for rustic appeal. Tart rhubarb and sweet strawberries break down into a bright red filling under a thick layer of crunchy topping. The streusel gets a rich, savory upgrade from salted Marcona almonds, balancing the sweetness of the fruit. This dessert works well for spring and summer gatherings when fresh berries are at their peak. Serve it warm straight from the pan with a generous scoop of vanilla ice cream melting over the top.
Ingredients
- 1 cup uncooked old-fashioned regular rolled oats
- ½ cup chopped salted roasted Marcona almonds
- ½ cup packed light brown sugar
- ¼ cup all-purpose flour
- ¾ tsp. ground cinnamon
- 8 Tbsp. unsalted butter, divided
- 4 cups sliced (½-inch) fresh (or frozen, thawed, and patted dry) rhubarb (1 lb., 2 oz.)
- 4 cups quartered fresh strawberries
- 1 cup granulated sugar
- 3 Tbsp. cornstarch
Instructions
- 1Preheat the oven to 350°F. Combine the oats, chopped almonds, brown sugar, flour, and cinnamon in a medium mixing bowl.
- 2Melt six tablespoons of the butter in a small bowl using the microwave on high power for about 60 seconds. Pour the melted butter over the dry oat mixture and stir until everything is evenly moistened, then set it aside.
- 3Place a 10-inch cast-iron skillet or similar ovenproof pan over medium-high heat and melt the remaining two tablespoons of butter.
- 4Add the sliced rhubarb to the skillet and cook for about three minutes, stirring frequently until it begins to soften. Take the pan off the heat and gently stir in the quartered strawberries, granulated sugar, and cornstarch.
- 5Scatter the prepared oat and almond streusel mixture evenly over the fruit in the skillet.
- 6Move the skillet to the preheated oven and bake for about 40 minutes, until the fruit filling bubbles and the streusel turns golden brown. Let the crisp cool for 20 to 30 minutes before serving.