This Strawberry Rhubarb Crisp recipe is very easy to make and beyond delicious. Soft and sweet strawberry rhubarb filling topped with buttery pie crust, pecans, and oats. You need just 11 ingredients and 10 minutes of hands-on preparation time.
Preheat oven to 350°F (175°C).
In a large bowl stir rhubarb, strawberries, brown sugar, cornstarch, vanilla*, and lemon juice to combine. Let stand until you are done with the topping.
Make the pie crust with a food processor: Place flour, sugar, salt, and butter in a food processor and pulse a few times until it resembles coarse meal.
If you don't have a food processor, then make the pie crust with a pastry cutter or two forks instead: In this case mix together flour, sugar, and salt in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal.
Transfer the pie crust to a large mixing bowl and combine with pecans and oats. Stir to combine.
Spoon filling into an 8 or 9-inch (20-23cm) baking dish without any excess liquid. Discard any excess liquid. Sprinkle the topping on top of the fruits evenly.
Bake for 40-45 minutes until the fruits are bubbling around the edges. Let cool for about 15 minutes before serving. Serve immediately. Store leftovers in an airtight container in the refrigerator up to 2 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.