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Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp with a golden, buttery oat crumble and a tangy pink fruit filling. Fresh rhubarb and strawberries bake until bubbly, then cool to set for clean, sliceable servings.
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Prep Time 18 minutes
Cook Time 32 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1.5 lb rhubarb Trim and slice into 1/2-inch pieces.
  • 1 lb strawberries Hulled and halved (larger berries quarter if needed).
  • 0.75 cup sugar Use regular granulated sugar to draw out juices.
  • 2 tbsp cornstarch Helps the filling thicken so it slices cleanly.
  • 1 tbsp lemon juice Brightens the fruit flavor.
  • 0.5 tsp ground cinnamon Adds warm spice to the filling.
Crisp Topping
  • 1 cup rolled oats Use old-fashioned oats for the best crisp texture.
  • 0.75 cup all-purpose flour Gives the topping structure.
  • 0.5 cup brown sugar For caramel notes and deeper color.
  • 0.5 tsp salt Balances sweetness.
  • 0.5 tsp ground cinnamon Optional extra warmth in the topping.
  • 0.5 cup unsalted butter Cold and cut into small cubes.

Equipment

  • 1 sheet pan

Method
 

Prep the oven and fruit
  1. Heat the oven to 375°F and place a sheet pan on the middle rack to catch drips while baking.
  2. Toss the rhubarb, strawberries, sugar, cornstarch, lemon juice, and cinnamon together in a bowl until coated and glossy.
Make the crisp topping
  1. Combine the rolled oats, flour, brown sugar, salt, and cinnamon in a bowl.
  2. Cut the cold butter into cubes and rub it into the dry mixture until it looks like coarse crumbs with some larger clumps.
Assemble and bake
  1. Spread the fruit filling into an even layer in a baking dish, then sprinkle the crisp topping over the top.
  2. Bake at 375°F for 30-35 minutes, until the filling is bubbling and the topping is deep golden brown with crisp edges.
  3. Let the crisp cool for 15-20 minutes before serving so the juices thicken and the topping stays crisp.

Notes

For best results, keep the butter cold when making the topping—this helps you get larger crumb clumps that bake up crisp. Store leftovers covered in the refrigerator up to 4 days; rewarm in a 300°F oven for 8-12 minutes to re-crisp the topping. Freezing is not recommended because the fruit texture can soften after thawing. For a lighter option, substitute half the butter with an equal amount of a 1:1 baking fat or use less brown sugar (reduce by 2 tbsp) to lower total sweetness.