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Classic Strawberry Rhubarb Crisp

A close-up of a spoonful being taken from a warm Strawberry Rhubarb Crisp, showing bubbling red fruit filling and golden crumble topping.
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A straightforward recipe for a classic baked fruit crisp featuring a sweet-tart strawberry and rhubarb filling topped with a buttery, crunchy oat crumble.

Ingredients

Scale
  • 4 cups fresh rhubarb, chopped into 1-inch pieces
  • 4 cups fresh strawberries, hulled and halved
  • 3/4 cup granulated sugar (for filling)
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (for topping)
  • 1 cup rolled oats
  • 1/2 cup packed light brown sugar (for topping)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the chopped rhubarb and strawberries. Add the 3/4 cup granulated sugar, cornstarch, and vanilla extract. Toss gently until the fruit is evenly coated.
  3. Pour the fruit mixture into the prepared baking dish and spread it into an even layer.
  4. In a separate medium bowl, prepare the topping. Whisk together the flour, rolled oats, brown sugar, cinnamon, and salt.
  5. Cut the cold butter cubes into the dry topping mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  6. Sprinkle the topping evenly over the fruit filling in the baking dish. Do not press down.
  7. Bake for 40 to 45 minutes, or until the topping is golden brown and the fruit filling is bubbly around the edges.
  8. Let the crisp cool for at least 15 minutes before serving to allow the filling to set slightly.

Notes

  • For a thicker filling, increase the cornstarch to 3 tablespoons.
  • If you prefer a nuttier topping, substitute 1/2 cup of the oats with 1/2 cup chopped pecans or walnuts.
  • Serve warm with vanilla ice cream or fresh whipped cream.

Nutrition

Find it online: https://spoonswirl.com/strawberry-rhubarb-crisp-recipe/