Strawberry Rhubarb Crisp Recipe

5 from 1 vote

This Strawberry Rhubarb Crisp recipe is an incredibly easy dessert recipe that is filled with the fresh flavors of summer. The sweet strawberry and rhubarb filling topped with crunchy oat crumble is impossible to resist when served with a big scoop of vanilla ice cream.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Servings: people

Calories: 263kcal

Author: The Carefree Kitchen

Ingredients

Blackberry Mixture

2 ⅔ cups Strawberries
3 cups Rhubarb cut into ½" chunks
⅓ cup Brown Sugar
⅓ cup Sugar
2 Tablespoons Cornstarch
1 Tablespoon Lemon Juice
¼ teaspoon Salt
1 teaspoon Vanilla Extract

Oat Crumble Topping

8 Tablespoons Butter room temperature
½ cup All-Purpose Flour
⅔ cup Light Brown Sugar packed
½ teaspoon Cinnamon
½ tsp Salt
¾ cup Old-Fashioned Rolled Oats

Instructions

For the Strawberry Rhubarb Mixture

Preheat the oven to 400 degrees F.
In a large bowl, add the sliced strawberries and diced rhubarb. Sprinkle the brown sugar, sugar, and cornstarch over the top. Add the lemon juice and then toss to evenly coat the strawberries and rhubarb.
Transfer the fruit mixture to a 9" x 9" baking dish, or a 10" cast iron skillet.

For the Oat Crisp Topping

In the bowl of a stand mixer, add the butter, flour, brown sugar, cinnamon, salt, and oats. Mix on low speed until the mixture forms about ½" chunks.
Using your fingers, sprinkle the oat topping over the fruit mixture.
Bake in a preheated oven for 35-45 minutes, or until the fruit is bubbling and the topping is golden brown.
Remove from the oven and serve warm with ice cream or fresh whipped cream. Enjoy!

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