{"id":5530,"date":"2025-08-13T16:54:19","date_gmt":"2025-08-13T16:54:19","guid":{"rendered":"https:\/\/breckas.com\/?p=5530"},"modified":"2025-08-13T16:54:19","modified_gmt":"2025-08-13T16:54:19","slug":"strawberry-rhubarb-crisp-recipe","status":"publish","type":"post","link":"https:\/\/breckas.com\/index.php\/2025\/08\/13\/strawberry-rhubarb-crisp-recipe\/","title":{"rendered":"Strawberry Rhubarb Crisp Recipe"},"content":{"rendered":"

Strawberry Rhubarb Crisp<\/p>\n

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Sweet strawberries meet tart rhubarb under a crunchy oat crumble \u2014 serves about 8. Ready in ~55 minutes.<\/p>\n

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Ingredients<\/p>\n

Ingredient Amount<\/p>\n

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Sliced strawberries 3 cups<\/p>\n

Sliced rhubarb 3 cups<\/p>\n

Granulated sugar 3\/4 cup<\/p>\n

Cornstarch 1\/4 cup<\/p>\n

Vanilla extract 1 teaspoon<\/p>\n

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Ground cinnamon 1 teaspoon<\/p>\n

All-purpose flour 1 cup<\/p>\n

Rolled oats 1 cup<\/p>\n

Packed brown sugar 1 cup<\/p>\n

Salt 1\/2 teaspoon<\/p>\n

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Unsalted butter, melted 1\/2 cup<\/p>\n

 <\/p>\n

Instructions<\/p>\n

Preheat: Preheat oven to 375\u00b0F (190\u00b0C).<\/p>\n

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.<\/p>\n

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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.<\/p>\n

Assemble: Pour fruit mixture into a 9\u00d713 inch baking dish and spread evenly. Sprinkle the crumble evenly on top.<\/p>\n

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Bake: Bake 35\u201340 minutes, until topping is golden and fruit is bubbling. If the topping browns too fast, tent loosely with foil for the last 10 minutes.<\/p>\n

Rest & serve: Remove from oven and cool 10\u201315 minutes. Serve warm with vanilla ice cream or whipped cream.<\/p>\n

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 <\/p>\n

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.<\/p>\n

Pro Tips & Variations<\/p>\n

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For a nuttier crunch, stir 1\/2 cup chopped pecans or almonds into the crumble before baking.<\/p>\n

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Make-ahead: assemble (unbaked) and refrigerate for up to 24 hours; bake straight from the fridge, adding ~5\u20138 extra minutes to bake time.<\/p>\n

Gluten-free: swap all-purpose flour for a 1:1 gluten-free baking flour and confirm oats are certified gluten-free.<\/p>\n

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Sweeter filling: substitute 1\/4 cup of the granulated sugar with maple syrup or honey for complex flavor (reduce liquid elsewhere slightly).<\/p>\n

 <\/p>\n

Details<\/p>\n

 <\/p>\n

Servings: ~8 \u2022 Prep: 15 minutes \u2022 Cook: 35\u201340 minutes<\/p>\n

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 <\/p>\n

Serving Suggestions<\/p>\n

Warm with vanilla ice cream or lightly sweetened whipped cream.<\/p>\n

Dust with powdered sugar and add a sprig of mint for color.<\/p>\n

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Quick Nutrition Estimate<\/p>\n

 <\/p>\n

Per serving (estimate): ~320\u2013380 kcal depending on portion and toppings.<\/p>\n

 <\/p>\n

Storage:<\/p>\n

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Keep covered in the fridge up to 3 days. Reheat at 325\u00b0F (160\u00b0C) until warm. Crisp topping is best the first day \u2014 refresh in oven for a few minutes to re-crisp.<\/p>\n

 <\/p>\n

 <\/p>\n

Enjoy your Strawberry Rhubarb Crisp \u2014 bright, tangy, and perfect for summer gatherings.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Strawberry Rhubarb Crisp Sweet strawberries meet tart rhubarb under a crunchy oat crumble \u2014 serves about 8. Ready in ~55…<\/p>\n","protected":false},"author":1,"featured_media":5531,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Strawberry Rhubarb Crisp Recipe - Grandma Baking Recipes","description":"Strawberry Rhubarb Crisp Sweet strawberries meet tart rhubarb under a crunchy oat crumble \u2014 serves about 8. Ready in ~55 minutes.   Ingredients Ingredient"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5530","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/5530","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=5530"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/5530\/revisions"}],"predecessor-version":[{"id":5532,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/5530\/revisions\/5532"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/5531"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=5530"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=5530"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=5530"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}