This strawberry rhubarb crisp balances bright, tart rhubarb with sweet, fragrant strawberries under a warm, crunchy oat topping. It smells like summer baking and tastes like a sunny picnic — tangy fruit filling and buttery, cinnamon-kissed crumbs. It’s an easy dessert that comes together quickly and feeds a crowd.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 492 kcal (approx.)
- Protein: 5 g
- Carbohydrates: 82 g
- Fat: 17 g
- Fiber: 3 g
- Sugar: 55 g
- Sodium: 65 mg
Why Make This Best Strawberry Rhubarb Crisp
This crisp is a perfect mix of sweet and tart. The strawberries soften and release a sweet, fragrant juice while the rhubarb adds a bright, tangy bite. The oat-and-flour topping bakes to a golden, crunchy texture that contrasts the bubbly fruit beneath. It’s simple, comforting, and great for using fresh or frozen fruit. Serve it warm for a cozy dessert or chill it for a lighter treat.
How to Make Best Strawberry Rhubarb Crisp
This recipe moves fast: toss the fruit with sugar and cornstarch, mix a crumbly oat topping, assemble, and bake. Small steps and room-temperature butter make a better crumble texture. If rhubarb is very tart, taste the filling before baking and add a little more sugar if you prefer sweeter desserts. If you enjoy crisp textures, also check out this clickable recipe for a savory crisp experience like a crispy Korean tuna pancake for technique inspiration.
Ingredients:
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar sized casserole with a little butter or nonstick spray. Wash and hull the strawberries and chop the rhubarb into bite-sized pieces so they cook evenly.
Step 2: Mixing the Fruit Filling
In a mixing bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice. Stir until the fruit is evenly coated and the cornstarch is dissolved. Taste a small spoonful; if the rhubarb is very tart, add 1–2 tablespoons more sugar to balance it. Pour the mixture into the greased baking dish, spreading into an even layer.
Step 3: Preparing the Oat Topping
In another bowl, mix the rolled oats, all-purpose flour, brown sugar, and cinnamon. Stir in the melted butter until the mixture holds together in coarse crumbs. You want a crumbly texture — not a smooth dough. If the mixture feels too dry, add another teaspoon of melted butter.
Step 4: Assembling and Baking
Sprinkle the oat mixture evenly over the fruit layer so the fruit is fully covered. Bake for 35–40 minutes until the topping is golden brown and the fruit filling is bubbling at the edges. Remove from the oven and let cool for 10–15 minutes so the filling thickens slightly before serving.
Step 5: Serving Warm
Serve the crisp warm with a scoop of vanilla ice cream, a dollop of whipped cream, or plain yogurt. The warm, buttery topping with cold, creamy ice cream creates a lovely contrast in temperature and texture.
Step 6: Cooling and Storing
Allow leftovers to cool completely before covering. Store in an airtight container in the refrigerator.
How to Serve Best Strawberry Rhubarb Crisp
Serve warm for the best taste and texture. Top with:
- Vanilla ice cream for a classic pairing
- Mascarpone or crème fraîche for a richer finish
- A sprinkle of toasted chopped almonds or pecans for extra crunch
For a lighter option, serve with plain or lightly sweetened Greek yogurt. This crisp works well for casual weeknight desserts, potlucks, and summer gatherings.
How to Store Best Strawberry Rhubarb Crisp
- Refrigerator: Cover and refrigerate for up to 4 days. Reheat individual portions in the microwave for 30–60 seconds or warm a full dish in a 325°F oven for 10–15 minutes.
- Freezer: Freeze cooled, unbaked topping or fully baked portions for up to 3 months. Wrap tightly in foil and place in a freezer bag. Thaw overnight in the refrigerator and reheat in a 350°F oven until hot.
- Tips: Re-crisp topping by baking at 350°F for 10–15 minutes after reheating, uncovered.
Expert Tips for Perfect Best Strawberry Rhubarb Crisp
- Cut fruit evenly so everything cooks at the same rate.
- Let the filling sit 5–10 minutes before topping so juices start to release — that helps the cornstarch activate.
- Use room-temperature melted butter so it mixes evenly into the oat mixture.
- If topping becomes soggy when reheating, remove foil and bake uncovered to restore crispness.
- For a nuttier topping, stir in 1/2 cup chopped nuts or 1/4 cup shredded coconut.
- If using frozen fruit, thaw and drain excess liquid, then reduce sugar slightly.
Delicious Variations
- Strawberry-Rhubarb Almond Crisp: Add 1/2 cup sliced almonds to the topping and replace 2 tablespoons of flour with almond flour.
- Oat-Free Crisp: Use 1 1/2 cups crushed graham crackers or almond flour instead of rolled oats for a gluten-free option (use certified gluten-free oats if avoiding gluten).
- Maple-Brown Butter Topping: Brown the butter before mixing for a deep, nutty flavor and replace brown sugar with maple syrup (reduce flour slightly to keep crumbly).
- Jam-Filled Boost: Stir 1–2 tablespoons of strawberry jam into the fruit for extra sweetness and a glossy filling.
- Less Sweet: Cut the granulated sugar to 3/4 cup and the brown sugar to 1/3 cup if you prefer a less sweet dessert.
Frequently Asked Questions
Q: Can I use frozen strawberries and rhubarb?
A: Yes. Thaw and drain excess liquid before mixing with sugar and cornstarch. You may need to reduce sugar slightly since frozen fruit can be softer and sometimes sweeter.
Q: My topping got soggy. How do I fix it?
A: Re-crisp by placing the crisp in a 350°F oven uncovered for 10–15 minutes. For individual servings, broil briefly while watching carefully to avoid burning.
Q: How can I make the filling less runny?
A: Make sure to use the full tablespoon of cornstarch and allow the crisp to cool 10–15 minutes after baking so the filling thickens. For extra thickening, use 1.5 tablespoons of cornstarch.
Q: Can I make this ahead of time?
A: Yes. Assemble and refrigerate (unbaked) up to 24 hours, then bake when ready. You can also fully bake and reheat; follow storage and reheating instructions above.
Q: Is there a substitute for butter in the topping?
A: You can use coconut oil (melted) in a 1:1 swap for butter for a dairy-free version. The flavor will change slightly, and the topping may be less rich, but it will still crisp well.
Q: Can I reduce the sugar for a healthier version?
A: Yes. Reduce granulated sugar to 3/4 cup and brown sugar to 1/3 cup, and add 1–2 tablespoons of maple syrup if you want more complex sweetness. Taste the raw fruit mixture and adjust to preference.
Conclusion
This Best Strawberry Rhubarb Crisp is an easy, cozy dessert that celebrates bright fruit with a buttery, crunchy topping. It’s great warm from the oven with ice cream or cooled for a lighter finish. For another take on this classic, see this Strawberry Rhubarb Crisp – Chocolate with Grace for more ideas and variations.
Print
Best Strawberry Rhubarb Crisp
- Total Time: 50
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delightful dessert featuring a balance of tart rhubarb and sweet strawberries, topped with a crunchy oat mixture that bakes to golden perfection.
Ingredients
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a mixing bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice, then pour into the baking dish.
- For the topping, mix rolled oats, all-purpose flour, brown sugar, and cinnamon, then stir in melted butter.
- Spread the oat mixture evenly over the fruit layer and bake for 35-40 minutes, until golden brown and bubbly.
- Let cool for 10-15 minutes before serving.
- Serve warm with vanilla ice cream, whipped cream, or yogurt.
Notes
Allow leftovers to cool completely before refrigerating in an airtight container. Re-crisp in the oven if needed.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 492
- Sugar: 55g
- Sodium: 65mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
