Print

Easy Strawberry Rhubarb Crisp Recipe with Perfect Brown Sugar Oat Topping

strawberry rhubarb crisp - featured image
Print Recipe

A quick and easy strawberry rhubarb crisp featuring a perfect brown sugar oat topping that balances tart rhubarb with sweet strawberries for a comforting, crowd-pleasing dessert.

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and halved (about 600g)
  • 3 cups rhubarb stalks, chopped into ½-inch pieces (about 450g)
  • ¾ cup granulated sugar (150g)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 cup old-fashioned rolled oats (90g)
  • ¾ cup all-purpose flour (95g)
  • ½ cup packed brown sugar (110g)
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, cold and cut into small cubes (113g)
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine chopped rhubarb and halved strawberries. Sprinkle granulated sugar evenly over the fruit. Add lemon juice, vanilla extract, and cornstarch. Toss gently until everything is well coated.
  3. Transfer the fruit mixture to a 9×9-inch baking dish and spread evenly.
  4. In a separate bowl, whisk together rolled oats, all-purpose flour, brown sugar, ground cinnamon, and salt. Add cold butter cubes.
  5. Cut the butter into the dry ingredients using a pastry cutter, two forks, or fingertips until the mixture resembles coarse crumbs with some pea-sized bits of butter.
  6. Sprinkle the oat topping evenly over the fruit filling without pressing down.
  7. Bake uncovered for 40 to 45 minutes until the fruit is bubbling and the topping is golden brown. If the topping browns too quickly, loosely cover with foil for the last 10 minutes.
  8. Remove from oven and let cool for at least 15 minutes to allow the filling to set.
  9. Serve warm with vanilla ice cream or whipped cream. Optionally, sprinkle toasted almonds on top.

Notes

Keep butter cold until cutting into the oat topping to ensure a crumbly texture. If topping browns too fast, cover loosely with foil. Let crisp cool for at least 15 minutes before serving to set the filling. Use old-fashioned rolled oats for best texture. For dairy-free, substitute butter with coconut oil. For gluten-free, use gluten-free oats and almond or oat flour instead of all-purpose flour.

Nutrition

Keywords: strawberry rhubarb crisp, fruit crisp, oat topping, easy dessert, brown sugar crisp, summer dessert, quick dessert, homemade crisp

Find it online: https://freshforkful.com/easy-strawberry-rhubarb-crisp-recipe-with-perfect-brown-sugar-oat-topping/