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Classic Strawberry Rhubarb Crisp

A close-up of a square slice of Strawberry Rhubarb Crisp showing bright red fruit filling and a golden oat crumble topping.
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A simple recipe for a sweet and tart fruit crisp with a buttery, crunchy oat topping.

Ingredients

Scale
  • 4 cups fresh rhubarb, cut into 1-inch pieces
  • 4 cups fresh strawberries, halved or quartered
  • 3/4 cup granulated sugar (adjust to taste)
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup packed light brown sugar
  • 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, 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, prepare the topping. Combine the flour, rolled oats, brown sugar, and salt.
  5. Cut the cold butter into the dry topping ingredients 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 evenly over the fruit mixture in the baking dish. Do not press down.
  7. Bake for 40 to 50 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 15 minutes before serving. This allows the filling to set slightly.

Notes

  • If using frozen rhubarb or strawberries, do not thaw them first; use them directly in the recipe. You may need to add 5 to 10 minutes to the baking time.
  • For a crunchier topping, chill the topping mixture for 15 minutes before sprinkling it over the fruit.
  • Serve warm with vanilla ice cream or freshly whipped cream.
  • For a gluten-free option, substitute the all-purpose flour in the topping with an equal amount of a 1-to-1 gluten-free baking blend.

Nutrition

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