Description
This Easy Strawberry Rhubarb Crisp is warm, bubbly, sweet, and gently tart with a buttery oat topping that turns golden in the oven. I love how simple this dessert feels—just fresh strawberries, bright rhubarb, and a cozy crumble that comes together quickly. It is perfect for spring and summer gatherings, family dinners, or any day when I want a comforting fruit dessert that tastes beautiful with vanilla ice cream or whipped cream.
Ingredients
- 3 cups fresh strawberries, sliced
- 2 cups rhubarb, chopped
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (115 g) unsalted butter, melted
Instructions
- Preheat the oven to 180°C (350°F). Lightly butter a 9-inch baking dish.
- In a large bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss gently until the fruit is evenly coated.
- Pour the fruit mixture into the prepared baking dish and spread it into an even layer.
- In another bowl, mix together the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt.
- Pour the melted butter into the dry topping mixture and stir with a fork until crumbly and evenly moistened.
- Sprinkle the crisp topping evenly over the fruit, leaving a few small clusters for extra crunch.
- Bake for 35 to 40 minutes, until the topping is golden brown and the fruit filling is bubbling around the edges.
- Remove from the oven and let the crisp rest for about 10 minutes before serving so the filling can thicken slightly.
- Serve warm on its own or with vanilla ice cream or whipped cream.
Notes
Fresh fruit gives the best flavor, but if you use frozen strawberries or rhubarb, thaw and drain them first to avoid excess liquid. The cornstarch helps thicken the filling, so do not skip it. For extra texture, you can add chopped walnuts or almonds to the topping. Store leftovers covered in the refrigerator for up to 4 days and reheat in the oven or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 25 mg