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warm strawberry rhubarb fruit crisp with a scoop of vanilla ice cream in a white ramekin on a lace towel.
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Strawberry Rhubarb Crisp

This Strawberry Rhubarb Crisp is the one summer dessert to make before the season ends. Made with fresh strawberries and rhubarb, this fruit crisp is the perfect blend of sweet berries and tart rhubarb paired with a buttery brown sugar and oat topping.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Strawberry Rhubarb Crisp
Servings: 3 servings
Author: Michelle

Ingredients

Strawberry Rhubarb Filling

  • 4 1/2 cups strawberries, hulled and cut into halves or quarters
  • 2 1/2 cups rhubarb, cut into 1/2” thick pieces
  • 2/3 - 1 cup sugar*
  • 2 tsp orange zest
  • 2 tsp orange juice
  • 3 Tbsp cornstarch
  • Pinch of salt
  • 1 1/2 tsp vanilla extract

Brown Sugar Oat Topping

  • 3/4 cup brown sugar
  • 1 cup all purpose flour
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup rolled oats (old fashioned oats)
  • 10 Tbsp butter, cold and cubed

Topping

  • Ice cream
  • Whipped Cream

Instructions

  • Preheat the oven to 375 degrees and grease a 8x11 or 9x13 casserole dish (you can also use a 9” or 10” deep dish pie plate). Set aside.

Strawberry Rhubarb Fruit Filling

  • In a large bowl, mix strawberries and rhubarb together. Sprinkle sugar, orange zest, cornstarch, and salt on top. Add in vanilla extract and orange juice. Mix until combined.
  • Pour the strawberry rhubarb filling into the greased casserole dish.

Fruit Crisp Topping

  • In a bowl, mix brown sugar, flour, cinnamon, salt, and oats together.
  • Using a fork or pastry cutter, work the butter into the oat mixture, until the mixture resembles coarse crumbs and sticks together when squeezed.
  • Sprinkle the topping all over the top of the fruit filling.
  • Bake for 45-50 minutes, or until the strawberry rhubarb filling is bubbling and the topping is golden brown.
  • Allow to cool 15-20 minutes, at least, before serving. (This allows the juices to thicken a bit.)
  • Top with ice cream or whipped cream, if desired.

Notes

*Depending upon your sweetness preference, you can use more or less sugar. Because rhubarb is tart, I found that 2/3 cup sugar was the perfect amount for my taste preference—it was still sweet with just a hint of the tart rhubarb. However, you can use 1 cup if you want it sweeter.