A simple, crispy-topped strawberry-rhubarb crisp that you can make any time of year
1/4 cup packed (1 3/4 ounces) light brown sugar
1/2 teaspoon table salt
1/4 teaspoon ground cinnamon
6 tablespoons unsalted butter, melted
For the filling:
1 pound fresh rhubarb, trimmed and cut into ½-inch pieces, or frozen rhubarb, thawed and cut into 1/2-inch pieces (3 1/2 cups)
12 ounces fresh strawberries, hulled and chopped coarse, or frozen strawberries, thawed and chopped coarse (2 cups)
1 1/4 cups packed (8 3/4 ounces) light brown sugar
2 tablespoons cornstarch
1/8 teaspoon table salt
1. For the topping: Whisk flour, panko, sugar, salt and cinnamon together in bowl. Add melted butter and stir until no dry spots of flour remain and mixture forms clumps. Refrigerate until ready to use.
2. For the filling: Adjust oven rack to middle position and heat oven to 375 F. Toss all ingredients in large bowl until thoroughly combined. Transfer to a 10-inch oven-safe skillet. Cook over medium-high heat, stirring frequently, until the fruit has released enough liquid to be mostly submerged, the rhubarb is just beginning to break down and the juices have thickened, about 8 minutes. Remove skillet from heat.
3. Squeeze the topping into large clumps with your hands. Crumble the topping into pea-size pieces and sprinkle evenly over the filling. Bake until the topping is browned and the filling is bubbling around the sides of the skillet, about 20 minutes. Let cool for 15 minutes. Serve.
Recipe notes: If using frozen strawberries, there’s no need to thaw them completely; you can chop them as soon as they’re soft enough. If using frozen strawberries and frozen rhubarb, you may need to increase the stovetop cooking time by up to 4 minutes. Depending on the amount of trimming required, you may need to buy more than 1 pound of rhubarb to ensure that you end up with 3 1/2 cups. Serve with vanilla ice cream.
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