Simple Strawberry Rhubarb Crisp
Prep time
Cook time
Total time
This simple strawberry rhubarb crisp has a crumbly oat topping and a sweet and slightly tart filling. Serve it up warm with a big scoop of ice cream!
Yield: 6-8 servings
  • 1½ lbs fresh strawberries, stemmed and quartered (about 4 cups quartered strawberries)
  • 3 stalks fresh rhubarb, sliced less than ¼" thick
  • ½ c. granulated sugar or cane sugar
  • 1 tsp. vanilla bean paste or vanilla extract
  • 1 tsp. lemon or orange zest
  • 2 tbsp. cornstarch
  • 1 c. all-purpose flour
  • 1 c. old fashioned rolled oats
  • ¾ c. light-brown sugar, packed
  • ¼ tsp. salt
  • pinch cardamom and nutmeg (optional)
  • 12 tbsp. unsalted butter, cold and cubed
  1. Preheat oven to 375 degrees.
  2. In a large mixing bowl toss together the strawberries, rhubarb, sugar, vanilla, zest and cornstarch. Pour into an 8x8-inch, 9x9-inch, or a 7x11-inch baking pan; set aside.
  3. In a medium mixing bowl, whisk together the flour, oats, brown sugar, salt, cardamom and nutmeg. Cut butter into the mixture with a pastry blender until pea size clumps (or slightly larger) form. Sprinkle crumble evenly over top.
  4. Place in oven and bake for 40-50 minutes or until juices are bubbling and crisp is golden brown. Remove from oven and allow to cool for 15 minutes- this will help the juices set a bit. Serve warm with vanilla ice cream.
-You could easily swap out the rhubarb for peaches!

Recipe source: Life Made Simple
Recipe by Life Made Simple at