Strawberry Rhubarb Crisp
This Decadent Strawberry Rhubarb Crisp is the perfect blend of sweet strawberries and tart rhubarb, tucked beneath a buttery, golden oat topping. It’s a simple, old-fashioned crisp recipe that comes together quickly with pantry staples and fresh, seasonal fruit. Serve warm with a scoop of vanilla ice cream for a cozy summer dessert that tastes like home.
Servings: 16 squares, 1 square per serving.
Calories: 343kcal
Cost: $10
Ingredients
Crust
- ¾ cup salted butter at room temperature
- ½ cup organic sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- ¼ cup powdered sugar
Fruit Filling
- 3 cups sliced fresh strawberries
- 3 cups diced rhubarb stalks cut into 1-inch pieces
- 1 cup white sugar
- 1 tablespoon lemon juice
- 1 tablespoon corn starch up to 1½ tablespoon if fruit is extra juicy
- 1 tablespoon orange juice optional, for brightness
- 1 teaspoon orange zest optional, but lovely
Topping
- ¾ cup old-fashioned oats or quick oats
- ½ cup all-purpose flour
- ¾ cup brown sugar
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ cup melted salted butter
Instructions
- Step 1: Make the Crust. Preheat oven to 350°F.
- In a medium-sized bowl, cream together room temperature butter and sugar until smooth. Mix in vanilla extract and salt.
- Stir in flour and powdered sugar until fully combined. The dough will be soft.
- Press the crust evenly into a greased 10-inch cast iron skillet, square baking dish, or baking pan.
- Par-bake for 10–12 minutes, until lightly golden around the edges. Remove and set aside.
- Step 2: Prepare the Fruit Mixture
- In a cast iron skillet or medium saucepan, combine strawberries, rhubarb, white sugar, lemon juice, corn starch, and (if using) orange juice and zest.
- Cook over medium-high heat, stirring often, until the fruit softens and the mixture thickens slightly (about 5–8 minutes).
- Remove from heat and let cool slightly.
- Step 3: Make the Crisp Topping
- In a medium bowl, mix together oats, flour, brown sugar, powdered sugar, and vanilla extract.
- Stir in melted butter until it forms coarse crumbs and pea-sized clumps of butter.
- Step 4: Assemble & Bake
- Spoon the warm fruit filling over the par-baked crust.
- Sprinkle the crisp topping evenly over the fruit layer.
- Bake for 25–30 minutes, or until the topping is golden brown and the filling is bubbling at the edges.
- To Serve: Let the crisp cool for 10–15 minutes to set. Serve warm in shallow bowls with a scoop of vanilla ice cream on top for the ultimate fruit dessert moment.
Notes
Rhubarb prep tip: Always remove the leaves, they’re not edible, and cut the pink stalks into 1-inch pieces.
Thickening trick: If your fruit is extra juicy, add a touch more cornstarch to help the filling set without becoming runny.
Flavor boost: A little orange zest or juice brightens the flavor beautifully and complements the rhubarb’s tartness.
Make-ahead tip: You can prep this crisp the night before, cover it, and refrigerate. Just bake it fresh before serving for that perfectly crisp topping.
Serving idea: Always serve warm with vanilla ice cream or fresh whipped cream, it’s a nonnegotiable in this house.
Nutrition
Calories: 343kcal | Carbohydrates: 51g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 130mg | Potassium: 163mg | Fiber: 2g | Sugar: 34g | Vitamin A: 473IU | Vitamin C: 19mg | Calcium: 42mg | Iron: 1mg
