This easy strawberry rhubarb crisp recipe has a layer of sweet and tart strawberry rhubarb filling under a brown sugar oat crumble topping.
Fruit crisps are such delicious, comforting desserts! The warm fruit topped with a layer of crunchy crisp topping is just so inviting.
I like a more even mix of fruit filling and crisp topping. So, this strawberry rhubarb is about half fruit filling and half crisp topping, which is my ideal ratio.
It also has a good sweet/tart mix because of the tart rhubarb and sweet strawberries, and it’s a great way to enjoy early summer seasonal fruit!
How to make strawberry rhubarb crisp
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe is given below.
Step 1: Combine all the strawberries, rhubarb, sugar, and cornstarch in a large bowl. Stir to combine well.
Step 2: Spoon the fruit mixture into an 8×11-inch shallow baking dish.
Step 3: To make the topping, combine the flour, oats, and brown sugar in a medium bowl. Stir to combine.
Step 4: Add the butter, and cut the butter into the flour mixture until the mixture looks crumbly.
Step 5: Sprinkle the crumb topping over the filling.
Step 6: Bake in the preheated oven until the filling is hot and bubbly all the way through and the topping looks crispy and light brown, about 45-50 minutes.
Recipe FAQs
You can! Substitute an equal amount of fresh rhubarb for the frozen rhubarb.
Absolutely! Just click on the 2x button, and it will give you the measurements. Bake in a 3 quart baking dish.
Recipe Tips!
- Tossing the fruit in a little cornstarch before baking helps to avoid runny filling.
- You can use a pastry blender or two forks to cut the butter into the dry ingredients. You can also use your fingers to smoosh the butter into the dry ingredients. Just be careful not to over-handle it to make the butter too soft.
- It’s optional, but a little orange zest or lemon zest in the filling can brighten up the flavors.
Serving suggestions
This delicious strawberry rhubarb crisp is great as-is, but it pairs perfectly with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.
Storage
Store any leftover crisp, covered, at room temperature for up to 2 days. Strawberry rhubarb crisp is best eaten when freshly made.
More fruit crisp recipes!
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Strawberry Rhubarb Crisp
Equipment
- 8×11-inch baking dish
Ingredients
- 3 cups fresh strawberries stemmed and quartered
- 3 cups frozen rhubarb thawed and cut into 1/2-inch pieces
- 1/3 cup granulated sugar depending on desired sweetness
- 3-4 tablespoons cornstarch
Topping
- 1 ½ cups old-fashioned oats
- 1 cup all-purpose flour
- 1 cup brown sugar packed
- 1/2 cup cold butter cut into pea-sized pieces
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- Combine all the strawberries, rhubarb, sugar, and cornstarch in a large bowl. Stir to combine well. Spoon into an 8×11-inch shallow baking dish.
- To make the topping, combine the flour, oats, and brown sugar, and stir to combine.
- Add the butter and vanilla, and cut in until the mixture looks crumbly.
- Crumble the topping over the filling.
- Bake in the preheated oven until the filling is hot and bubbly all the way through and the topping looks crispy and light golden brown, about 45-50 minutes.
Notes
- Rhubarb: You can use an equal amount of fresh rhubarb.
- Sugar: Feel free to adjust the amount of sugar in the filling depending on how sweet and ripe your strawberries are and how sweet you’d like the filling to be.
- Brown sugar: Light brown sugar or dark brown sugar will work.
- Butter: I use salted butter. If you’re using unsalted butter, add a pinch or two of salt.
- Nutrition values are estimates.
Nutrition
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Originally published 2/18/12.
Reader Interactions
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Comments & Reviews
Barb says
I love a great crisp and this is a keeper for sure! Perfect for strawberry/rhubarb season! 😋
Kate says
Thanks!
Melissa says
Can this be prepared in the pan the day before and then baked the next day?
Kate says
If you’re going to prep it head, I’d recommend keeping the topping in a separate container and then combining in the pan just before baking to avoid the topping getting soggy.
Corrina Young says
Recipe was delicious. The crumble was nice and crunchy n the filling was not too sweet. I will be saving for next time!!
Kate says
Thank you!
Lisette says
I used rice flour instead of cornstarch to keep it low on gluten, coconut brown sugar, cinnamon and chopped pecans in topping. So….good
Kate says
Thank you!
Sarah says
This is very good but next time I’ll cut down sugar as it’s quite too sweet
Kate says
Glad that you’re able to adjust it to your tastes!
Cindy says
This was just perfect! I love lots of crumble on top.
Kate says
Thank you so much!
Vera says
Where/when do I add the vanilla?
Kate says
Fixed! Thank you!
Jolie says
This crumble was so amazing and delicious. Made the recipe to share with neighbors due to the pan size. My neighbor started eating it immediately while still warm.
Love the combination the sweet and tart! Will make many times.
Kate says
Thank you so much! I’m so glad that it was a hit!
Michelle says
Great recipe! I used fresh rhubarb and it was great.
Kate says
I’m glad you liked it! Thanks for commenting! =)