Strawberry Rhubarb Crisp Recipe

4.82 from 16 votes

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!

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Servings: servings

Calories: 416kcal

Author: Andrea

1 1/2 lbs fresh strawberries stemmed and quartered (about 4 cups quartered strawberries)
3 stalks fresh rhubarb sliced less than 1/4" thick
1/2 cup granulated sugar OR cane sugar
1 tsp vanilla bean paste OR vanilla extract
1 tsp lemon zest OR orange zest
2 tbsp 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

Preheat oven to 375 degrees.
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.
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.
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!