and tart flavors in a way that makes every bite irresistible. The juicy strawberries, tangy rhubarb, and warm cinnamon all tucked under a buttery oat topping create a comforting treat that’s just as perfect for a casual weeknight as it is for a special gathering. The best part? This recipe is easy to follow and uses simple ingredients you might already have in your kitchen.
Let’s walk through everything you need to know — from the ingredients to the baking steps — along with some expert tips and answers to common questions so your crisp turns out perfect every single time.
Strawberry Rhubarb Crisp Recipe
Ingredients You’ll Need
To make this mouthwatering dessert, you’ll need the following ingredients:
- Sliced strawberries – 3 cups
- Sliced rhubarb – 3 cups
- Granulated sugar – ¾ cup
- Cornstarch – ¼ cup
- Vanilla extract – 1 teaspoon
- Ground cinnamon – 1 teaspoon
- All-purpose flour – 1 cup
- Rolled oats – 1 cup
- Packed brown sugar – 1 cup
- Salt – ½ teaspoon
- Unsalted butter, melted – ½ cup
Step-by-Step Instructions
Preparing the Oven
Start by preheating your oven to 375°F (190°C) so it’s ready to bake your crisp as soon as the ingredients are assembled.
Making the Fruit Filling
In a large mixing bowl, combine the sliced strawberries and sliced rhubarb. Add granulated sugar, cornstarch, vanilla extract, and ground cinnamon. Stir everything together until the fruit is evenly coated. The cornstarch will help thicken the juices as the crisp bakes, giving you a luscious filling instead of a watery one.
Preparing the Crumb Topping
In a separate bowl, mix the all-purpose flour, rolled oats, packed brown sugar, and salt. Pour in the melted butter and stir until the mixture forms crumbly clumps. This buttery topping will bake into a golden, crunchy layer that perfectly contrasts the soft fruit filling.
Assembling the Crisp
Pour the fruit mixture into a 9×13-inch baking dish and spread it evenly. Then sprinkle the crumb topping evenly over the fruit, making sure to cover the surface completely for the best texture and flavor.
Baking the Crisp
Place the dish in the preheated oven and bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
Cooling and Serving
Once baked, remove the crisp from the oven and let it cool for 10–15 minutes before serving. This resting period helps the filling set and makes it easier to scoop.
Tips for the Perfect Strawberry Rhubarb Crisp
- Choose fresh, firm rhubarb for the best tartness, but frozen rhubarb works too — just thaw and drain it before using.
- Mix fruits evenly so the sweet strawberries and tangy rhubarb are well distributed in every bite.
- Don’t skimp on the topping — it’s where a lot of the flavor and texture come from.
- Add a pinch of nutmeg to the topping for extra warmth.
- Serve warm with vanilla ice cream or a dollop of whipped cream for a decadent treat.
Frequently Asked Questions
Can I use frozen strawberries and rhubarb?
Yes, but make sure to thaw and drain them first to avoid excess liquid in your crisp.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven at 350°F (175°C) until warmed through.
Can I make this recipe gluten-free?
Absolutely! Just substitute the all-purpose flour with a gluten-free flour blend.
What if I don’t have oats?
You can use extra flour instead, but the texture will be less crunchy. Oats give the topping that classic crisp feel.
Can I prepare it ahead of time?
Yes, you can assemble the crisp up to 8 hours ahead, cover it, and refrigerate it. Bake just before serving for the freshest texture.