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Classic Strawberry Rhubarb Crisp

Close-up of a baked rhubarb crisp with a golden, crumbly topping bubbling over bright red fruit filling in a white baking dish.
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Make this easy strawberry rhubarb crisp for a tart and sweet dessert with a crunchy oat topping. This recipe works well for beginners.

Ingredients

Scale
  • 4 cups chopped rhubarb (about 1 inch pieces)
  • 4 cups sliced fresh strawberries
  • 3/4 cup granulated sugar (for filling)
  • 2 tablespoons all-purpose flour (for filling)
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (for topping)
  • 1 cup rolled oats
  • 3/4 cup packed light brown sugar (for topping)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. Prepare the filling: In a large bowl, combine the chopped rhubarb, sliced strawberries, 3/4 cup granulated sugar, 2 tablespoons flour, and vanilla extract. Toss gently until the fruit is evenly coated. Pour the mixture into the prepared baking dish.
  3. Prepare the topping: In a separate medium bowl, whisk together the 1/2 cup flour, rolled oats, brown sugar, cinnamon, and salt.
  4. Cut in the butter: Add the cold, cubed butter to the dry topping mixture. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Do not overmix.
  5. Sprinkle the topping evenly over the fruit filling in the baking dish.
  6. Bake for 40 to 50 minutes, or until the topping is golden brown and the fruit filling is bubbly and thick.
  7. Let the crisp cool for at least 15 minutes before serving.

Notes

  • For an extra rich flavor, substitute 1/4 cup of the cold butter with brown butter. Melt the butter first, let it cool slightly, then proceed with cutting it into the dry topping ingredients.
  • Serve this dessert warm with vanilla ice cream or a drizzle of caramel sauce.
  • If you only have rhubarb, use 8 cups of rhubarb instead of the mixed fruit and increase the filling sugar to 1 cup.

Nutrition

Find it online: https://cutcooktaste.com/rhubarb-crisp-strawberry-rhubarb-crisp-recipe/