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Strawberry Rhubarb Crisp

Close-up of a warm serving of Strawberry Rhubarb Crisp showing juicy fruit filling and crumbly topping.
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A simple recipe for a classic baked dessert featuring a tart strawberry and rhubarb filling topped with a buttery, crunchy oat crumble.

Ingredients

Scale
  • 4 cups fresh rhubarb, chopped into 1-inch pieces
  • 4 cups fresh strawberries, hulled and halved or quartered
  • 3/4 cup granulated sugar (adjust based on fruit tartness)
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • 1 cup rolled oats (not instant)
  • 3/4 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease an 8×8 inch baking dish or a 9-inch pie plate.
  2. In a large bowl, combine the chopped rhubarb and strawberries. Add the granulated sugar, cornstarch, vanilla extract, and cinnamon. Toss gently until the fruit is evenly coated.
  3. Pour the fruit mixture into the prepared baking dish and spread it into an even layer.
  4. In a separate medium bowl, prepare the topping. Whisk together the flour, rolled oats, brown sugar, and salt.
  5. Cut the cold butter cubes into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  6. Sprinkle the topping evenly over the fruit filling. Do not press the topping down.
  7. Bake for 40 to 50 minutes, or until the topping is golden brown and the fruit filling is bubbling thickly around the edges.
  8. Remove the crisp from the oven and let it cool on a wire rack for at least 15 minutes before serving.

Notes

  • For a nuttier topping, add 1/2 cup of chopped pecans or walnuts to the dry topping ingredients before cutting in the butter.
  • If you prefer a gluten-free topping, substitute the all-purpose flour with an equal amount of your preferred gluten-free all-purpose blend.
  • Serve the crisp warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream.

Nutrition

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