Go Back
–+ servings
Print Recipe
5 from 1 vote

Strawberry Rhubarb Crisp

This tasty strawberry rhubarb crisp is sweet and tart with fresh strawberries and rhubarb, and a crumbly buttery oat topping.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: crisp recipes, rhubarb crisp, rhubarb recipes, strawberry crisp, strawberry recipes, strawberry rhubarb crumble
Servings: 6 servings
Author: Brandy O'Neill - Nutmeg Nanny

Equipment

Ingredients

For fruit filling:

  • 2 cups chopped fresh rhubarb
  • 2 cups fresh strawberries hulled and chopped
  • 1/3 cup granulated sugar
  • ½ lemon juiced
  • 1 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon fresh lemon zest

For crisp topping:

Instructions

For fruit filling:

  • Preheat the oven to 350 degrees F and grease an 8x8 pan with butter or nonstick baking spray. 
  • In a large bowl, combine rhubarb, strawberries, sugar, lemon juice, cornstarch, vanilla extract, and lemon zest.
  • Add the filling to the prepared dish.

For crisp topping:

  • Combine the flour, oats, brown sugar, and kosher salt in a small bowl. 
  • Add the melted butter and mix to combine. 
  • Spread the topping overtop the fruit mixture.
  • Bake for 40-45 minutes, or until the crumble is golden brown and the fruit layer is hot and bubbly. 
  • Allow the crisps to cool slightly before serving, about 10 minutes.
  • Top with fresh whipped cream or vanilla ice cream, if desired. 

Notes

Options: Cook your crisp in 4 (6-8 ounce) ramekins for 20-25 minutes.

Nutrition

Serving: 1g | Calories: 281kcal | Carbohydrates: 41g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 202mg | Fiber: 3g | Sugar: 24g