Description
This Best Strawberry Rhubarb Crisp Recipe combines sweet strawberries and tart rhubarb baked under a golden buttery oat crumble topping. The fruit becomes soft and jammy while the topping stays perfectly crisp, creating a comforting dessert that’s perfect for spring and summer.
Ingredients
Scale
- 4 cups fresh strawberries, hulled and sliced
- 3 cups rhubarb, chopped
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 3/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
Instructions
- Preheat the oven to 375°F (190°C).
- Combine sliced strawberries and chopped rhubarb in a large bowl.
- Add sugar, cornstarch, vanilla extract, and lemon juice, then mix well.
- Transfer the fruit mixture into a greased baking dish.
- In another bowl mix oats, flour, brown sugar, cinnamon, and salt.
- Add cold butter cubes and rub into the mixture until crumbly.
- Sprinkle the crumble topping evenly over the fruit.
- Bake for 40–45 minutes until the topping becomes golden brown and the fruit bubbles.
- Allow the crisp to cool slightly before serving.
Notes
For best results use fresh rhubarb and ripe strawberries. Adjust the sugar depending on fruit sweetness. Store leftovers in the refrigerator and reheat in the oven to keep the topping crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 28g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg