Strawberry Rhubarb Crisp

This strawberry rhubarb crisp combines juicy strawberries, tart rhubarb, and a buttery oat crumble topping into a cozy homemade dessert perfect for spring and summer. Easy enough for beginners, this crisp bakes into a bubbling fruit filling with a golden crunchy topping that tastes wonderful served warm with vanilla ice cream or yogurt.

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Calories: 315kcal

Author: Chloe White

Cost: $8

Equipment

8x8 inch baking dish
large mixing bowl
medium mixing bowl
pastry cutter or fork optional
Measuring cups and spoons

Ingredients

3 cups sliced strawberries, hulled and quartered
2 cups chopped rhubarb
1/2 cup granulated sugar
1 tbsp lemon juice
1 tsp vanilla extract
2 tbsp cornstarch
1/8 tsp salt
3/4 cup old-fashioned oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp kosher salt
6 tbsp cold unsalted butter, cubed

Instructions

Preheat the oven to 350°F and lightly grease an 8x8-inch baking dish.
In a large bowl, combine the strawberries, rhubarb, granulated sugar, lemon juice, vanilla extract, cornstarch, and salt.
Stir gently until the fruit looks glossy and evenly coated.
Spread the fruit filling evenly into the prepared baking dish.
In a separate bowl, stir together the oats, flour, brown sugar, cinnamon, and kosher salt.
Cut the cold butter into the dry ingredients using a pastry cutter, fork, or your fingers until pea-sized crumbs form.
Sprinkle the crumble topping evenly over the fruit filling.
Bake for 38 to 45 minutes until the topping is golden brown and the filling bubbles around the edges.
Remove the crisp from the oven and let it cool for 15 minutes before serving.

Notes

Use firm rhubarb and ripe strawberries for the best flavor and texture. Frozen fruit works well if baked straight from frozen with a little extra cornstarch and additional baking time. Let the crisp rest for 15 minutes before serving so the filling thickens properly. Add chopped pecans, orange zest, or ginger for simple flavor variations.

Nutrition