It’s probably past prime strawberry season for most Wild Chef readers, but this recipe works equally well if you sub out the seasonal fruit for blueberries, raspberries, or huckleberries, all of which are in full force right now. Whichever fruit you choose to use, don’t skip the lemon zest, which elevates the flavors of this simple-to-make summertime classic to all-new levels.
3 cups fresh strawberries, quartered
3 cups rhubarb, sliced ¼-inch thick
1 cup sugar
1 Tbsp. lemon juice
1 Tbsp. cornstarch
1 cup quick oats
½ cup brown sugar, packed
½ cup walnuts, crushed
1 tsp. vanilla extract
1 tsp. salt
Zest of one lemon
1 stick butter, cut into small pieces
1. Preheat the oven to 350° and lightly grease a 9×9-inch baking dish.
2. Combine the fruit in a medium pot. Stir in sugar, lemon juice, and cornstarch. Place over a low burner and let the fruit and sugar macerate for 20 minutes, stirring often.
3. In a large bowl, combine quick oats, walnuts, brown sugar, vanilla extract, salt and lemon zest. Stir to combine, then add the small pieces of butter. Using your hands or a pastry cutter, incorporate the butter until the topping resembles small crumbles or pebbles.
4. Using a rubber spatula, transfer the warm, macerated fruit and any thickened liquid into the greased baking dish. Sprinkle oatmeal-brown sugar mixture over the fruit, making sure to cover the entire dish. Place the dish on a baking sheet to capture any overflow and transfer to the oven. Bake for 45 minutes to one hour, or until the topping is golden brown.