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Strawberry Rhubarb Skillet Crisp
Tart rhubarb and sweet strawberries bubble away under a thick, crunchy layer of almond streusel in this rustic cast-iron dessert. Baking everything directly in the skillet creates a jammy, bright red filling with deeply caramelized edges. The topping gets a savory upgrade from salted Marcona almonds, beautifully balancing the sweetness of the fruit. It's a gorgeous spring and summer treat that's practically begging for a generous scoop of melting vanilla ice cream.
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 6 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.
- 3Place a 10-inch cast-iron skillet or similar ovenproof pan over medium-high heat and melt the remaining 2 tablespoons of butter.
- 4Add the sliced rhubarb to the skillet and cook for about 3 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. Stirring off the heat prevents the cornstarch from clumping before it mixes with the fruit juices.
- 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 so the filling can thicken before serving.
Notes
- Serving: Top the warm crisp with a generous scoop of vanilla bean ice cream or a dollop of whipped cream.
- Swap: Regular roasted salted almonds work perfectly if you can't find Marcona almonds.
- Make ahead: You can mix the streusel topping up to 2 days in advance and store it in the fridge.
- Storage: Keep leftovers covered in the fridge for up to 3 days. Reheat gently in the oven to crisp up the topping.