Print

Strawberry Rhubarb Crisp

Close-up of a warm Strawberry Rhubarb Crisp topped with golden, crunchy oat crumble in a white oval dish.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A straightforward recipe for a classic baked dessert featuring a tart strawberry and rhubarb filling topped with a buttery, crunchy oat crumble.

Ingredients

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

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
  2. Prepare the filling: In a large bowl, combine the rhubarb, strawberries, granulated sugar, 2 tablespoons of flour, vanilla extract, and water. Toss gently to coat. Pour the mixture into the prepared baking dish.
  3. Prepare the topping: In a separate medium bowl, whisk together the 1 1/2 cups flour, rolled oats, brown sugar, cinnamon, and salt.
  4. Cut in the butter: Add the cold, cubed butter to the dry topping ingredients. Use your fingers or a pastry blender to cut the butter into the mixture until coarse crumbs form. Some pea-sized pieces of butter should remain.
  5. Sprinkle the topping evenly over the fruit filling in the baking dish. Do not press down.
  6. Bake for 40 to 50 minutes, or until the topping is golden brown and the fruit filling is bubbling thickly around the edges.
  7. Remove from the oven and let the crisp cool on a wire rack for at least 15 minutes before serving.

Notes

  • For a nut variation, add 1/2 cup chopped pecans or walnuts to the topping mixture.
  • If you prefer a gluten-free topping, substitute the all-purpose flour with an equal amount of your preferred gluten-free 1-to-1 baking blend.
  • Serve warm with vanilla ice cream or fresh whipped cream for the best flavor contrast.

Nutrition

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