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Classic Strawberry Rhubarb Crisp

Close-up of warm Strawberry Rhubarb Crisp topped with melting vanilla ice cream and a spoon.
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A simple recipe for a baked dessert featuring a sweet and 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 filling)
  • 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 pieces

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 for the topping.
  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 evenly over the fruit mixture 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 15 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, you may increase the filling sugar to 1 cup.
  • Serve warm with vanilla ice cream or fresh whipped cream.

Nutrition

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