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STRAWBERRY RHUBARB CRISP

STRAWBERRY RHUBARB CRISP

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Get the perfect strawberry rhubarb crisp recipe. Our best tips & baking tech for a delicious, easy dessert with a golden oat topping.

Ingredients

Scale
  • 3 cups fresh rhubarb, chopped into 1/2-inch pieces
  • 3 cups fresh strawberries, hulled and halved
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup old-fashioned rolled oats
  • 3/4 cup all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • Instructions

  • Preheat your oven to 375°F (190°C). Grab a 9×9 inch baking dish or a similar-sized pie plate. There's no need to grease it.
  • Make the Filling: In a large bowl, gently toss the chopped rhubarb and strawberries with the granulated sugar, cornstarch, lemon juice, and vanilla extract. Keep tossing until everything is evenly coated. Pour this beautiful, ruby-red mixture into your baking dish and spread it out evenly.
  • Make the Topping: In the same bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter. Using a pastry cutter, your fingers, or even a fork, work the butter into the oat mixture until it resembles coarse crumbs and the butter is well distributed.
  • Assemble & Bake: Sprinkle the oat topping evenly over the fruit mixture, covering it completely. Don't press it down—let it stay nice and loose for maximum crunch.
  • Bake for 40-45 minutes, or until the filling is bubbly around the edges and the topping is a deep, golden brown.
  • Let it cool for at least 15-20 minutes before serving. This allows the fruit juices to thicken up so you get perfect, non-runny slices.
  • Notes

    An incredibly easy and nostalgic Strawberry Rhubarb Crisp recipe. This summer dessert features sweet-tart fruit under a golden, buttery oat topping. It’s quick, forgiving, and uses simple pantry ingredients.

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