Strawberry Rhubarb Crisp with Righteous Gelato

This post is sponsored by Righteous Gelato. All opinions are my own.

Berry crumbles might just be my favourite part about summer… Scratch that – they are definitely my favourite part about summer. I mean honestly, a warm fresh berry crumble served warm with a scoop of melty ice cream… it’s pretty hard to beat that in my books.

Strawberry Rhubarb crisp in particular is one of my all time favourite desserts. I served this one with a scoop of both Bourbon Vanilla Bean and Strawberry Rhubarb Righteous Gelato, and it was downright irresistible.

Crumbles are always wonderfully easy to make, and this one is no exception. Made with just few simple ingredients, you can have this on the table ready to serve in under an hour – baking time included.

So I won’t keep you any longer from your destiny…

Warm Strawberry Rhubarb Crisp with Righteous Gelato

Things you need…

Crumble Topping
1 cup all purpose flour
1 1/2 cups rolled oats
3/4 cup dark brown sugar
1/2 cup butter, cold & cut into cubes
¼ tsp Cinnamon (Optional)
⅓ cup almond flakes

Strawberry Rhubarb Filling
3 1/2 cups Strawberries
2 1/2 cups Rhubarb
1/2 to 3/4 cup Brown sugar (depending on your taste / sweetness preference, I usually do 1/2 cup)
¼ cup cornstarch
1 tbsp Lemon juice
Vanilla (optional)
Pinch of salt

Strawberry Rhubarb Filling
Bourbon Vanilla Bean Righteous Gelato

How to make…

Crumble Topping

In a bowl, whisk together flour, brown sugar, cinnamon, and almonds. Add the cold, cubed butter to the bowl and toss with flour mixture to coat. Work the butter in with your fingers until it is the texture of coarse sand. Add in the rolled oats and squish the mixture together until crumbly.

Set aside until ready to use.

Filling

In a bowl, add strawberries, rhubarb, sugar and lemon juice. Stir to combine. Add in cornstarch, and a pinch of salt. Mix everything together until there are no visible lumps of cornstarch.

Assembly

Preheat oven to 350F.

Pour filling into pie crust  and spread evenly to edges. If your filling is mounded over top that is fine. Sprinkle the crumble on top of your filling to cover in a thick 3/4 to 1 inch layer. If you have extra crumble, simple place it in a container and set in your fridge to use at a later date.

Place crisp on the bottom rack to bake in the bottom third of your oven for 45-55 minutes or until the crumble is a deep golden brown and your filling is bubbling up around the edges.

Remove from oven and allow to cool for at least 10 minutes before digging in. Serve warm with a scoop of Bourbon Vanilla Righteous Gelato. Enjoy!