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Delicious strawberry rhubarb crisp topped with crunchy oatmeal crumble in a baking dish.

Strawberry Rhubarb Crisp

A warm and homey dessert that combines sweet strawberries and tart rhubarb under a buttery, golden crumble topping, perfect for spring.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Fruit Filling
  • 4 cups Fresh strawberries, hulled and sliced Frozen strawberries can be used too.
  • 2 cups Rhubarb, sliced into small pieces Use small pieces, about the width of your pinky finger or less.
  • 3/4 cup Granulated sugar Adjust to taste depending on tartness of rhubarb.
  • 2 tablespoons Cornstarch Helps to thicken the fruit filling.
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Lemon zest or a squeeze of lemon Optional, but enhances fruit flavor.
For the Topping
  • 1 cup Old fashioned oats
  • 1 cup All purpose flour Can be substituted with gluten-free flour.
  • 1/2 cup Brown sugar Adds a cozy caramel flavor.
  • 1 teaspoon Cinnamon
  • 1 pinch Salt
  • 1/2 cup Cold butter, cut into small cubes Cold butter is essential for a crumbly topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Butter your baking dish lightly for easier cleanup.
  2. In a bowl, toss sliced strawberries and rhubarb with granulated sugar, cornstarch, vanilla, and a pinch of salt. Pour the fruit mixture into the baking dish and spread it out evenly.
  3. In the same bowl, mix oats, flour, brown sugar, cinnamon, and a pinch of salt. Add cold butter cubes and use your fingers to pinch and rub until it resembles chunky crumbs.
  4. Sprinkle the topping over the fruit, covering most of the surface, but do not pack it down. You want it to be crumbly.
Baking
  1. Place the dish on a sheet pan to catch any bubbling juices. Bake for about 40-50 minutes, until the topping is golden brown and the fruit is bubbling around the edges.
  2. If the topping is browning too quickly, loosely cover it with foil for the last 10 minutes of baking.
  3. Let it cool for at least 15 minutes before serving to thicken the filling.

Notes

For a crunchier topping, add a spoonful of sugar on top during the last 10 minutes of baking. If using frozen fruit, add a bit more cornstarch and expect a longer bake time.