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Classic Strawberry Rhubarb Crisp

Close-up of a freshly baked Strawberry Rhubarb Crisp with a golden oat topping in a white oval dish.
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A simple recipe for a baked fruit dessert featuring a sweet-tart strawberry and rhubarb filling topped with a crunchy oat topping.

Ingredients

Scale
  • 4 cups fresh rhubarb, chopped
  • 4 cups fresh strawberries, halved or quartered
  • 3/4 cup granulated sugar (for filling)
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats
  • 3/4 cup packed brown sugar (for topping)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the chopped rhubarb, strawberries, 3/4 cup granulated sugar, cornstarch, and vanilla extract. 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, whisk together the flour, rolled oats, 3/4 cup brown sugar, cinnamon, and salt for the topping.
  5. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  6. Sprinkle the oat topping evenly over the fruit filling. Do not press the topping down.
  7. Bake for 40 to 45 minutes, or until the topping is golden brown and the fruit filling is bubbling thickly around the edges.
  8. Let the crisp cool on a wire rack for at least 20 minutes before serving.

Notes

  • For a nuttier topping, add 1/2 cup chopped pecans or walnuts to the dry topping ingredients.
  • If your rhubarb is very tart, you can increase the granulated sugar in the filling to 1 cup.
  • Serve warm with vanilla ice cream or fresh whipped cream.

Nutrition

Find it online: https://epicureempire.com/strawberry-rhubarb-crisp-recipe/