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Tasty Strawberry Rhubarb Crisp Recipes

Tasty Strawberry Rhubarb Crisp Recipes

Juicy strawberries and tart rhubarb bake under a buttery oat crumble for a cozy, crowd-pleasing dessert. Serve warm with vanilla ice cream for the perfect finish.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 4 cup strawberries, hulled and sliced filling
  • 4 cup rhubarb, chopped filling
  • 0.5 cup granulated sugar filling
  • 2 tablespoon cornstarch filling
  • 1 tablespoon lemon juice filling
  • 1 teaspoon vanilla extract filling
  • 0.25 teaspoon fine sea salt filling
  • 1 cup old-fashioned rolled oats topping
  • 1 cup all-purpose flour topping
  • 0.5 cup light brown sugar, packed topping
  • 1 teaspoon ground cinnamon topping
  • 0.25 teaspoon fine sea salt topping
  • 0.5 cup unsalted butter, cold and cubed topping
  • 0.5 cup chopped pecans topping (optional)

Instructions

Preparation Steps

  • Preheat oven to 375°F. Grease a 9x13-inch baking dish or similar 3-quart casserole.
  • In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, vanilla, and salt. Toss until the fruit is evenly coated.
  • Let the fruit mixture sit for 10 minutes to release juices while you make the topping.
  • For the topping, stir together oats, flour, brown sugar, cinnamon, and salt in a medium bowl.
  • Cut in the cold cubed butter with a pastry cutter or your fingertips until the mixture forms moist, pea-sized clumps. Stir in pecans, if using.
  • Spread the fruit mixture evenly in the prepared baking dish, scraping in all juices.
  • Sprinkle the oat topping evenly over the fruit, covering it completely without packing it down.
  • Bake until the topping is golden and the filling is bubbling around the edges, 40 to 45 minutes. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
  • Cool on a rack for at least 15 minutes to allow the juices to thicken.
  • Serve warm, optionally with vanilla ice cream or lightly sweetened whipped cream.

Notes

Make-ahead: Assemble up to 4 hours ahead and refrigerate; bake just before serving. Storage: Refrigerate leftovers, covered, for up to 3 days. Reheat at 350°F for 10 minutes. For a thicker filling, add 0.5 tablespoon extra cornstarch if your fruit is very juicy.