Description
The Best Strawberry Rhubarb Crisp brings together sweet, juicy strawberries and tart rhubarb beneath a buttery, golden oat crumble. It’s a cozy, rustic dessert that’s perfect warm with a scoop of ice cream or chilled from the fridge.
Ingredients
Scale
- 3 cups chopped rhubarb (fresh or frozen)
- 3 cups chopped fresh strawberries
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch or similar baking dish.
- Mix Filling: In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, and vanilla. Toss to coat evenly, then pour into prepared dish.
- Make Crisp Topping: In a medium bowl, mix oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter until mixture resembles coarse crumbs.
- Assemble: Sprinkle the topping evenly over the fruit mixture.
- Bake: Bake for 40–45 minutes, or until topping is golden brown and filling is bubbly.
- Cool Slightly & Serve: Let cool for at least 15 minutes. Serve warm with vanilla ice cream or whipped cream.
Notes
You can prepare this crisp ahead of time and reheat before serving. For a gluten-free version, use gluten-free oats and flour.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 28g
- Sodium: 75mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: strawberry rhubarb crisp, fruit crisp, summer dessert, oat crumble