Strawberry Rhubarb Crisp (with Extra Crisp!) Recipe

I just made an Easy Strawberry Rhubarb Crisp and I swear you’ll be sneaking spoonfuls before anyone else gets a slice.

I can’t stop making this Strawberry Rhubarb Crisp every summer. I’m obsessed with how the tart rhubarb plays off sweet strawberries and that crunchy oat crumble topping.

My kitchen gets sticky and I don’t care. I love the bite from hulled and sliced strawberries and the chewy texture from old fashioned rolled oats in the topping.

It feels like the most satisfying mess: juicy fruit bubbling, golden crumbs cracking, a scoop of ice cream melting fast. But mostly I love how simple it is to pull out of the oven and watch everyone fight over the last piece every time.

Ingredients

• Rhubarb: tart backbone that wakes the filling up, it’s tangy and slightly crunchy when fresh.
• Strawberries: sweet juiciness that softens and balances the rhubarb, basically the fruity heart.
• Granulated sugar: straight-up sweetness to tame tartness, you’ll want it for balance.
• Light brown sugar (filling): adds mild caramel notes and a bit of warmth to the fruit.
• Cornstarch: thickens the juicy mess so it’s not a runny disaster on your plate.
• Fresh lemon juice: brightens and sharpens fruit flavors, it keeps things lively.
• Lemon zest: fragrant pop of citrus, tiny but makes a noticeable difference.
• Vanilla extract: smooth sweet background, it ties fruit and topping together.
• Pinch of salt: wakes sweetness and keeps it from tasting flat, trust it.
• Rolled oats: hearty chew and rustic texture, gives the crisp real bite.
• All purpose flour: binds the topping so it holds together in big crumbles.
• Brown sugar (topping): moist, caramel-y crunch that browns beautifully in the oven.
• Cold unsalted butter: makes the topping flaky and rich, you’ll get lovely golden chunks.
• Ground cinnamon: warm spice note that feels cozy and familiar.
• Salt (topping): just a little to punch up the sweetness and crunch.
• Chopped nuts: optional crunch and nutty depth, basically an extra textural win.
• Vanilla ice cream: cold creamy partner that melts into warm fruit, totally optional but heavenly.

Ingredient Quantities

• 4 cups chopped rhubarb (about 1 pound)
• 3 cups hulled and sliced strawberries (about 1 pound)
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• pinch of salt
• 1 cup old fashioned rolled oats
• 1 cup all purpose flour
• 3/4 cup packed light brown sugar (for topping)
• 1/2 cup cold unsalted butter, cubed (1 stick)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup chopped pecans or walnuts, optional for extra crunch
• vanilla ice cream or whipped cream for serving, optional

How to Make this

1. Preheat oven to 375°F and lightly butter or spray a 9×13 inch baking dish. Toss the chopped rhubarb and sliced strawberries in a big bowl so theres room to mix.

2. In the bowl with fruit add 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon vanilla extract and a pinch of salt. Stir until the fruit is evenly coated and the cornstarch is dissolved.

3. Let the fruit sit for 10 minutes while you make the topping; this helps draw out juices and thickens the filling during baking.

4. For the extra crisp topping combine 1 cup old fashioned rolled oats, 1 cup all purpose flour, 3/4 cup packed light brown sugar, 1 teaspoon ground cinnamon and 1/4 teaspoon salt in a separate bowl. Stir in 1/2 cup chopped pecans or walnuts if using.

5. Cut 1/2 cup cold unsalted butter (cubed) into the dry topping with a pastry cutter, two forks or your fingers until the mixture looks like coarse crumbs and some pea-sized bits of butter remain. Dont overwork it; cold butter equals better crisp.

6. Taste the filling for sweetness and adjust if needed by adding a spoonful more sugar. Pour the fruit mixture into the prepared dish and spread it into an even layer.

7. Sprinkle the topping evenly over the fruit, pressing down in a few spots so you get some big clumps and some loose crumbs for maximum crunch. For extra crisp, reserve a handful of topping to press into large clumps on top.

8. Bake in the preheated oven 35 to 45 minutes, until the filling is bubbly and the topping is deeply golden. If the top is browning too fast tent loosely with foil.

9. For an ultra crunchy finish, turn oven to broil for 1 to 2 minutes at the end, watching like a hawk so it doesnt burn. Alternatively let the crisp cool 20 minutes to set up; it will firm as it cools.

10. Serve warm with vanilla ice cream or whipped cream. Leftovers keep covered in the fridge 3 to 4 days, and reheats nicely in a 350°F oven for 10 to 15 minutes to revive the crisp.

Equipment Needed

1. 9×13 inch baking dish, buttered or nonstick-sprayed
2. Large mixing bowl for tossing the fruit
3. Medium mixing bowl for the topping
4. Measuring cups and spoons
5. Chef knife and cutting board (for rhubarb and strawberries)
6. Pastry cutter or two forks (or your fingers) to cut in the butter
7. Rubber spatula or wooden spoon for stirring and scraping
8. Oven mitts and a wire rack for cooling

FAQ

Strawberry Rhubarb Crisp (with Extra Crisp!) Recipe Substitutions and Variations

• Rhubarb: use 4 cups chopped tart apples (Granny Smith) if you don’t have rhubarb, or try 4 cups chopped peaches for a sweeter, juicier filling. Apples take a little longer to soften so cook them with the strawberries a few extra minutes, and yeah they won’t be as tangy but still tasty.
• Sugar (filling): swap the 3/4 cup granulated sugar for 1/2 cup maple syrup or honey, reduce the lemon juice slightly because liquid sweeteners add moisture, and taste as you go cause sweetness levels vary.
• Cornstarch: replace the 2 tablespoons cornstarch with 3 tablespoons all purpose flour or 2 tablespoons arrowroot powder for a clearer, glossier filling. Flour will give a slightly cloudier sauce, but it works.
• Old fashioned rolled oats: use quick oats or 1 cup chopped oats plus 1/2 cup crushed cornflakes for extra crispiness, or for gluten free use certified gluten free oats. Quick oats make the topping denser, not as chewy.

Pro Tips

1. Chill the butter and keep it cold while you cut it in. If the butter warms up too much the topping gets greasy instead of crumbly, so pop it back in the fridge for a few minutes if your hands get warm or use a couple forks instead of your fingers.

2. After tossing the fruit with the sugar and cornstarch, let it sit a little longer than 10 minutes if your strawberries are extra juicy. That gives the cornstarch time to hydrate so the filling wont be soupy after baking.

3. For bigger crunchy clumps in the topping press some of the oat mixture down with the back of a spoon in a few spots, and reserve a handful to press on right before it goes in the oven. Those big clumps are the best part, trust me.

4. If the top browns too fast loosely tent the pan with foil, but remove it for the last 10 minutes so the topping can crisp up. And if you broil at the end watch it the whole time, cause one minute too long and itll go from perfect to burnt.