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Strawberry Rhubarb Crisp Recipe Everyone Will Love

Strawberry Rhubarb Crisp

A juicy strawberry and rhubarb filling bakes beneath a buttery oat crumble until bubbling and golden. This simple fruit crisp makes 6–8 servings and is especially delicious served warm with vanilla ice cream.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Fruit Filling
  • 3 cups Fresh rhubarb, sliced about 1/2 inch thick
  • 3 cups Strawberries, hulled and halved or quartered
  • 1/2 cup Granulated sugar
  • 2 tablespoons Cornstarch
  • 1 tablespoon Fresh lemon juice
  • 1 teaspoon Vanilla extract
  • 1/8 teaspoon Salt
Crisp Topping
  • 1 cup Old-fashioned rolled oats
  • 1/2 cup All-purpose flour
  • 1/2 cup Packed light brown sugar
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Salt
  • 6 tablespoons Unsalted butter, cold and cut into small cubes

Method
 

Step-by-Step
  1. Heat the oven to 375°F and lightly butter an 8-inch square baking dish.
  2. Combine the rhubarb, strawberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt in a bowl. Stir gently until the fruit is evenly coated.
  3. Transfer the fruit mixture to the prepared baking dish and spread it into an even layer.
  4. In a separate bowl, mix the rolled oats, flour, brown sugar, cinnamon, and salt.
  5. Cut in the cold butter with a pastry cutter, or rub it into the dry ingredients with your fingertips, until coarse crumbs form. Leave some small pieces of butter intact for a textured topping.
  6. Scatter the topping evenly over the fruit, covering the surface without packing it down.
  7. Bake for 40–50 minutes, until the fruit bubbles around the edges and the topping is golden brown.
  8. Cool for at least 15 minutes before serving so the juices can thicken. Serve warm with vanilla ice cream, whipped cream, or plain yogurt.

Notes

Use cold butter and old-fashioned rolled oats for the best crumbly texture. Choose firm, brightly colored rhubarb and ripe but not mushy strawberries. The crisp is best on the day it is baked, but leftovers can be refrigerated for about 3–4 days.