Strawberry Rhubarb Crisp
Sweet strawberries meet tart rhubarb under a crunchy oat crumble — serves about 8. Ready in ~55 minutes.
Ingredients
Ingredient Amount
Sliced strawberries 3 cups
Sliced rhubarb 3 cups
Granulated sugar 3/4 cup
Cornstarch 1/4 cup
Vanilla extract 1 teaspoon
Ground cinnamon 1 teaspoon
All-purpose flour 1 cup
Rolled oats 1 cup
Packed brown sugar 1 cup
Salt 1/2 teaspoon
Unsalted butter, melted 1/2 cup
Instructions
Preheat: Preheat oven to 375°F (190°C).
Make the fruit filling: In a large bowl combine strawberries, rhubarb, granulated sugar, cornstarch, vanilla, and cinnamon. Toss gently until evenly coated. The cornstarch will thicken juices as it bakes.
Make the crumble: In another bowl mix flour, oats, brown sugar, and salt. Pour melted butter over the dry mix and stir until small clumps form.
Assemble: Pour fruit mixture into a 9×13 inch baking dish and spread evenly. Sprinkle the crumble evenly on top.
Bake: Bake 35–40 minutes, until topping is golden and fruit is bubbling. If the topping browns too fast, tent loosely with foil for the last 10 minutes.
Rest & serve: Remove from oven and cool 10–15 minutes. Serve warm with vanilla ice cream or whipped cream.
Tip: If your strawberries are very ripe and sweet, reduce granulated sugar to 1/2 cup. For extra depth, add 1 tablespoon fresh lemon juice to the fruit mixture.
Pro Tips & Variations
For a nuttier crunch, stir 1/2 cup chopped pecans or almonds into the crumble before baking.
Make-ahead: assemble (unbaked) and refrigerate for up to 24 hours; bake straight from the fridge, adding ~5–8 extra minutes to bake time.
Gluten-free: swap all-purpose flour for a 1:1 gluten-free baking flour and confirm oats are certified gluten-free.
Sweeter filling: substitute 1/4 cup of the granulated sugar with maple syrup or honey for complex flavor (reduce liquid elsewhere slightly).
Details
Servings: ~8 • Prep: 15 minutes • Cook: 35–40 minutes
Serving Suggestions
Warm with vanilla ice cream or lightly sweetened whipped cream.
Dust with powdered sugar and add a sprig of mint for color.
Quick Nutrition Estimate
Per serving (estimate): ~320–380 kcal depending on portion and toppings.
Storage:
Keep covered in the fridge up to 3 days. Reheat at 325°F (160°C) until warm. Crisp topping is best the first day — refresh in oven for a few minutes to re-crisp.
Enjoy your Strawberry Rhubarb Crisp — bright, tangy, and perfect for summer gatherings.