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Easy Strawberry Rhubarb Crisp with Crunchy Oat Topping

Close-up of a bubbling, freshly baked rhubarb crisp topped with a golden, crunchy oat topping in a white ramekin.
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This recipe delivers a perfect blend of sweet strawberries and tart rhubarb under a buttery, crunchy oat topping. It is a reliable, easy-to-follow dessert ideal for beginners and a great way to use fresh spring fruit.

Ingredients

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

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9-inch pie dish or an 8×8 inch baking pan.
  2. Prepare the filling: In a large bowl, gently combine the cut rhubarb, strawberries, 3/4 cup granulated sugar, 2 tablespoons flour, vanilla extract, and 1/2 teaspoon cinnamon. Mix until the fruit is evenly coated. Pour this mixture into your prepared baking dish and spread it into an even layer.
  3. Prepare the topping: In a separate medium bowl, whisk together the 1 cup flour, rolled oats, 3/4 cup brown sugar, 1/2 teaspoon cinnamon, and salt.
  4. Cut in the butter: Add the cold, cubed butter to the dry topping mixture. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Do not overmix.
  5. Assemble the crisp: Sprinkle the oat topping evenly over the fruit filling in the baking dish. Press down lightly.
  6. Bake the crisp: Place the dish on a baking sheet (to catch any potential drips) and bake for 40 to 50 minutes. The topping should be golden brown, and the fruit filling should be bubbling thickly around the edges.
  7. Cool: Remove the crisp from the oven and let it cool on a wire rack for at least 20 minutes before serving. This allows the filling to set properly.

Notes

  • For an elevated flavor, substitute the cold butter in the topping with browned butter. Cool the browned butter slightly before cutting it into the dry ingredients.
  • Serve this warm rhubarb crisp with a scoop of vanilla ice cream or a dollop of fresh whipped cream for the best experience.
  • If your rhubarb is very tart, you may increase the filling sugar to 1 cup.

Nutrition

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