Print

Classic Strawberry Rhubarb Crisp

A close-up slice of Strawberry Rhubarb Crisp showing the bright red fruit filling and golden brown oat topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple recipe for a classic dessert featuring a tart rhubarb and sweet strawberry filling topped with a buttery, crunchy oat streusel.

Ingredients

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

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the cut rhubarb and strawberries. Add the 3/4 cup granulated sugar and cornstarch. Toss gently until the fruit is evenly coated. Stir in the vanilla extract. Pour the fruit mixture into the prepared baking dish.
  3. Prepare the crisp topping: In a separate medium bowl, whisk together the flour, rolled oats, brown sugar, and salt.
  4. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Do not overmix.
  5. Sprinkle the topping evenly over the fruit filling in the baking dish. Press lightly, but do not pack it 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. Let the crisp cool on a wire rack for at least 20 minutes before serving. This allows the filling to set properly.

Notes

  • For a crunchier topping, chill the topping mixture for 15 minutes before sprinkling it over the fruit.
  • Serve warm with vanilla ice cream or fresh whipped cream.
  • If your rhubarb is very tart, you may increase the filling sugar to 1 cup.
  • To prevent sogginess, make sure the butter is very cold when making the topping.

Nutrition

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