Strawberry Rhubarb Crisp
This easy, juicy, and sweet Strawberry Rhubarb Crisp is a must-have summertime bake! Loaded with fresh summer strawberries and rhubarb, tossed in cornstarch, sugar, and just squeeze of lemon juice. Dumped into a pie pan and finished with the best-ever brown sugar and oat cookie-esque topping. After baking, the topping becomes golden brown and perfectly crisp, while the fruit remains deliciously juicy, perfectly sweet, and a touch jammy. You couldn’t ask for a better summer dessert! Every bite will only leave you wanting more. It’s so easy and SO. GOOD.
About The Recipe
Despite the heat this summer, our strawberry plants are producing fruit REALLY well. We often find ourselves having more strawberries than we know what to do with. I mean, I love strawberries, but there’s only so much we can eat.
Which is how we came up with the idea for this Strawberry Rhubarb Crisp!
A few months ago, we shared a Mixed Berry Crisp and you all seemed to LOVE it. We knew we needed to make another one soon, but the flavor ideas were alluding us…until now! Rhubarb is a totally new flavor to us, having never tried it before making our Coconut Custards, but now? I’m obsessed!
So, with plenty of fresh strawberries and some rhubarb left in our freezer, we decided to give it a try.
The crisp worked on it’s first test bake! Though, while the fruit filling is really good, that topping is showstopping!
It’s a cinnamon-y, crunchy, sweet oatmeal cookie-type…and I can’t get enough! With every bite, you get wonderfully sweet, fruity, juicy flavors from the fruit, then a super crunchy and delicious topping.
I mean, I probably ate most of this crisp by myself and then picked off the last half of the topping just to munch on. Every element is just so delicious and works SO well together. We couldn’t be happier with how it came out!
It’s definitely going to be a must-have super simple bake for this summer.
Difference Between Crisp and Crumble?
While all of these desserts are very similar, there are some differences! Crisp and crumble are, essentially, the same thing. Baked fruit with a crunchy topping, though a crisp tends to have oats in the topping while a crumble does not.
Reasons You Will Love This Strawberry Rhubarb Crisp
- Made with pantry staple ingredients!
- Fresh or frozen fruit can be used.
- Super simple to make.
- A crowd pleaser.
- Perfect for summer!
Equipment Needed
- Mixing Bowls
- Pastry Blender
- Rubber Spatula
- 9 Inch Casserole
Ingredients
(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)
For The Filling:
- Strawberries
- Rhubarb
- Granulated Sugar
- Cornstarch
- Lemon Juice
For The Topping:
- Rolled Oats
- Brown Sugar
- All-Purpose Flour
- Ground Cinnamon
- Salted Butter
How To Make Strawberry Rhubarb Crisp
Step 1: Make the topping
In a medium bowl, combine oats, brown sugar, flour, and cinnamon.
Cut in butter with a pastry blender. Set aside.
Step 2: Mix the filling
In a large bowl, gently mix strawberries, rhubarb, sugar, cornstarch, and lemon juice.
Step 3: Assemble and bake
Pour into prepared pan and top with oat mixture.
Bake for 55-60 minutes until bubbly and browned.
What To Serve With This Strawberry Rhubarb Crisp
Can Frozen Strawberries or Rhubarb Be Used?
With this recipe, you can absolutely use frozen fruit! Though, we do recommend letting it thaw before you use them in the crisp.
How To Store
This strawberry rhubarb crisp is best eaten the same day it’s made, but you can cover it and refrigerate it for 2-3 days. To reheat, I like to just pop it in the microwave for a few seconds, just so everything gets warm again!
Expert Tips
- Make sure your butter is cold when making the topping! You can also use your hands or a hand-mixer to mix in the butter.
- Do NOT over-mix the filling. You need to be as careful as you can. If the strawberries burst/get smushed, the crisp will not cook properly.
- The crisp should be perfectly done after about 50 minutes. To see if it’s done, you can give it a small shake. If it’s mostly set, then it should be ready to take out.
- Make sure the topping coats the entire filling! You don’t want any exposed berries.
- As this cooks, it will rise slightly and then fall back down when you take it out of the oven.
- This recipe can be made vegan if a non-dairy butter is used for the topping!
When you make this Strawberry Rhubarb Crisp, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Strawberry Rhubarb Crisp
Ingredients
Filling
- 1 pound strawberries, sliced
- 1 pound rhubarb, sliced
- ¾ cup granulated sugar
- ½ cup cornstarch
- 1 Tablespoon lemon juice
Topping
- 1 ¼ cup rolled oats
- ¾ cup brown sugar, firmly packed
- ¼ cup all purpose flour
- ½ teaspoon ground cinnamon
- ½ cup salted butter, cold
Instructions
- Heat oven to 350° F.
- Spray a 9-inch round casserole with cooking spray. Set aside.
- In a medium bowl, combine oats, brown sugar, flour, and cinnamon.
- Cut in butter with a pastry blender. Set aside.
- In a large bowl, gently mix strawberries, rhubarb, sugar, cornstarch, and lemon juice.
- Pour into prepared pan.
- Top with oat mixture.
- Bake for 55-60 minutes until bubbly and browned.
Notes
- Make sure your butter is cold when making the topping! You can also use your hands or a hand-mixer to mix in the butter.
- Do NOT over-mix the filling. You need to be as careful as you can. If the strawberries burst/get smushed, the crisp will not cook properly.
- The crisp should be perfectly done after about 50 minutes. To see if it’s done, you can give it a small shake. If it’s mostly set, then it should be ready to take out.
- Make sure the topping coats the entire filling! You don’t want any exposed berries.
- As this cooks, it will rise slightly and then fall back down when you take it out of the oven.
- This recipe can be made vegan if a non-dairy butter is used for the topping!
EQUIPMENT
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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