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Classic Strawberry Rhubarb Crisp

A close-up of a warm serving of Strawberry Rhubarb Crisp showing the bubbling strawberry filling and crunchy oat topping.
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A simple recipe for a baked dessert featuring a sweet-tart fruit filling topped with a crunchy oat and brown sugar topping.

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and halved
  • 4 cups fresh rhubarb, chopped into 1-inch pieces
  • 3/4 cup granulated sugar (for fruit)
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup 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 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 strawberries, rhubarb, 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.
  5. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  6. Sprinkle the topping mixture evenly over the fruit filling in the baking dish.
  7. Bake for 40 to 45 minutes, or until the topping is golden brown and the fruit filling is bubbly 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, increase the fruit sugar to 1 cup.
  • Serve warm with vanilla ice cream or fresh whipped cream.

Nutrition

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