Easy Strawberry Rhubarb Crisp Recipe

Easy strawberry and rhubarb crisp served in a bowl.

4.83 from 17 votes

Easy Strawberry Rhubarb Crisp Recipe

Dessert doesn’t get more fun than this Easy Strawberry Rhubarb Crisp! With fresh fruit, a buttery crumble, and a crunchy topping, it’s a treat that’s great for parties, picnics, or anytime fun.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 414kcal

Author: Andrea

Ingredients

1 1/2 lbs fresh strawberries stemmed and quartered (about 4 cups strawberries - quartered)
3 stalks fresh rhubarb sliced less than 1/4" thick
1/2 cup granulated sugar OR cane sugar
1 teaspoon vanilla bean paste OR vanilla extract
1 tsp lemon zest OR orange zest
2 tablespoons cornstarch
1 cup all-purpose flour
1 cup old-fashioned rolled oats
3/4 cup light brown sugar packed
1/4 tsp salt
pinch cardamom optional
pinch nutmeg optional
12 tbsp unsalted butter cold and cubed

Instructions

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
In a large mixing bowl, toss together the strawberries, rhubarb, sugar, vanilla, zest, and cornstarch. Pour into an 8×8-inch, 9×9-inch, or 7×11-inch baking pan; set aside.
In a medium mixing bowl, whisk together the flour, oats, brown sugar, kosher salt, cardamom, and nutmeg. Cut the butter into the mixture with a pastry blender until pea-sized clumps (or slightly larger) form. Sprinkle the crumble evenly over the top.
Place in the oven and bake for 40–50 minutes, or until the juices are bubbling and the crisp is golden brown. Remove from the oven and allow to cool for 15 minutes—this will help the juices set a bit. Serve warm with a scoop of vanilla ice cream.

Notes

-You could easily swap out the rhubarb for peaches!

STORE leftover Strawberry Rhubarb Crisp in an airtight container in the refrigerator for 2–3 days.

If freezing before baking, omit the topping, cover well, and freeze for 1–2 months. For FREEZING after baking, let the crisp cool to room temperature, then double-wrap it in foil and freeze for 1–2 months.

To REHEAT, bake the crisp in a 350-degree Fahrenheit (175-degree Celsius) oven until warmed through, or microwave individual portions for a quick treat.

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