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Easy Strawberry Rhubarb Crisp with Oatmeal Crumble Topping

Close-up of a square slice of Strawberry Rhubarb Crisp showing juicy red filling and golden brown oat topping.
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Make this simple strawberry rhubarb crisp for a comforting spring dessert. The tart filling contrasts nicely with the sweet, crunchy oatmeal topping.

Ingredients

Scale
  • 6 cups rhubarb, chopped
  • 4 cups fresh strawberries, hulled and halved
  • 1 cup granulated sugar, divided
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 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 an 8×8 inch baking dish.
  2. In a large bowl, combine the chopped rhubarb, strawberries, 1/2 cup of the granulated sugar, 1/4 cup of flour, and vanilla extract. Toss gently to coat.
  3. Pour the fruit mixture evenly into the prepared baking dish.
  4. In a separate medium bowl, prepare the topping. Whisk together the remaining 1/2 cup granulated sugar, 1/2 cup flour, rolled oats, cinnamon, and salt.
  5. Cut in the cold butter pieces using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  6. Sprinkle the oatmeal crumble topping evenly over the fruit filling.
  7. Bake for 40 to 45 minutes, or until the topping is golden brown and the fruit filling is bubbly.
  8. Let the crisp cool on a wire rack for at least 20 minutes before serving.

Notes

  • Serve warm with vanilla ice cream for a classic experience.
  • If your rhubarb is very tart, you may add 1 extra tablespoon of granulated sugar to the fruit mixture.
  • This recipe works well with frozen fruit if fresh is not available; do not thaw the fruit before using.

Nutrition

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