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plate of strawberry rhubarb crisp topped with icecream
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5 from 10 votes

Strawberry Rhubarb Crisp Recipe

When rhubarb is in season, make sure to snag some and whip up this easy strawberry rhubarb crisp recipe. Fresh strawberries, tart rhubarb pair wonderfully together under an almond oatmeal crisp topping. This strawberry rhubarb crisp takes only about 15 minutes to prep before baking!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 329kcal

Ingredients

Topping:

  • 1 ¼ cups (150 g) all-purpose flour *spooned and leveled
  • 1 ¼ cups (125 g) old fashioned oats *see note
  • ¾ cup (160 g) packed light brown sugar
  • ½ cup (100 g) granulated sugar
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon salt
  • ½ cup sliced almonds *optional
  • 12 tablespoons (1 ½ stick, 157 g) unsalted butter, melted

Filling

  • 3 tablespoons cornstarch
  • 1 ¼ cups (50 g) granulated sugar
  • 1 tablespoon orange juice
  • 1 teaspoon vanilla extract
  • 1 lb (852 g) fresh strawberries, hulled and sliced
  • 2 lb rhubarb stalks trimmed and sliced into ½ inch pieces

Instructions

  • Preheat and prepare the pans. Adjust oven rack to middle position and heat oven to 350°F (177°C) . Spray a 9×13 baking dish and set aside.
  • Make the filling. In a large mixing bowl, stir together cornstarch, sugar, orange juice, vanilla and fruit until the fruit is evenly coated.
  • Pour into the prepared baking dish.
  • Make topping. In the a large mixing bowl, stir together flour, oats, sugars, cinnamon, salt, and almonds (if using) in bowl.
  • Stir in butter until mixture is thoroughly moistened and crumbly.
  • Crumble evenly over the fruit mixture.
  • Bake the crisp. Bake in preheated oven for 45-55 minutes until topping is golden brown and fruit filling is bubbling underneath. Remove from oven and cool slightly before serving. Store in the fridge for up to 5 days, covered.

Notes

  • Make-ahead: You can assemble the crisp and then refrigerate up to one day ahead of time. Then bake the next day.
  • Storage: You can store this crisp in the fridge for up to 5 days. You can always reheat in the oven to crisp up the topping again if needed at 350oF for 10-15 minutes.
  • Freezing: you can freeze a baked crisp for up to 3 months. Thaw overnight in the fridge and then reheat in the oven at 350oF for about 30 minutes or so until the topping has crisped up and the filling is bubbling. An unbaked crisp can also be frozen for up to 3 months. Thaw overnight in the fridge and then bake as directed. You may need to add on a few additional minutes of baking time since the crisp will be cold from the fridge.
  • Halve the recipe: Cut all the ingredients in half and bake in a 9x9 square or 9-inch round baking dish. You will want to reduce the baking time to about 30-35 minutes.
  • Oats: You can also use quick oats but the topping may be a bit powdery.
  • Almonds: You can omit completely or swap for another nut like pecans or walnuts.
  • Frozen fruit: Thaw the fruit first and drain any excess liquid so the filling isn't too runny.

Nutrition

Calories: 329kcal | Carbohydrates: 52g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 117mg | Potassium: 314mg | Fiber: 3g | Sugar: 34g | Vitamin A: 326IU | Vitamin C: 22mg | Calcium: 90mg | Iron: 1mg