Strawberry Rhubarb Crisp Recipe
Springtime just isn’t complete without the sweet-tart goodness of a Strawberry Rhubarb Crisp….and this one is as easy, and tasty, as it gets. Strawberries and rhubarb are baked until they become a sweet bubbling dream come true blanketed with a crispy, buttery oat topping. So great for any occasion.
I LOVE Strawberry Rhubarb pie…..it’s the best thing about spring. I love it even more with a mountain of whipped cream on top….or a scoop of vanilla ice cream. If you’ve been around here for awhile you know how much I LOVE making pies (I don’t….but I still make them because pie is a wonderful thing when made by someone other than myself.)
So, my craving for Strawberry Rhubarb Pie was hitting pretty hard and since I didn’t feel like making a pie crust from scratch I went the way of the homemade fruit crisp.
Strawberries are my absolute favorite thing ever this time of year because they’re sweet like candy, juicy and vibrant red. The most beautiful little things ever. And the tartness of rhubarb is just perfect for balancing out the sweet of the berries. They’re a marriage made in dessert heaven.
STRAWBERRY RHUBARB CRISP
Making fruit crisp is so super easy to whip up. It’s, basically, just any fruit tossed with sugar, a thickening agent like cornstarch, whatever seasonings you have on hand (ginger is fab) and topped with a crumbly topping.
The topping here contains oatmeal which, technically, makes it a “crisp”. If you skip the oatmeal then you, ultimately, made a fruit crumble. I don’t think it really matters though, fruit crisp…fruit crumble…they’re both the same to me.
HOW TO MAKE STRAWBERRY RHUBARB CRISP
This Strawberry Rhubarb Crisp recipe is insanely easy to make. So easy, in fact, I don’t know why I don’t make more fruit crisps on a regular basis!
Toss the fruit with a bit of sugar and cornstarch (and sometimes I throw some other things in there like cinnamon, nutmeg or…in this case, vanilla).
Dump that fruit in a skillet or baking dish, then top with a crumbly oat topping made with a bit of flour, oats (obviously), butter…lots of it, sugar, cinnamon, nutmeg….there are no rules here.
Bake until bubbling and golden brown then top with a scoop of vanilla or a pile of whipped cream.
It’s just as amazing as this Berry Rhubarb Crostata….but crustless! And you could totally serve this Strawberry Rhubarb Crisp at a pie party because it’s so stinking good nobody will even know it’s missing the crust!
VARIATIONS ON FRUIT CRISP
If you’re not a fan of rhubarb, you can make this fruit crisp recipe with all strawberries by replacing all the rhubarb with the same amount of strawberries. Basically, doubling up the amount of strawberries in the recipe.
Want some added crunch, pistachios would be fabulous tossed into the crumb topping.
Toss in some blueberries for another flavor profile that’s just amazing or stir in some orange zest for a bright, freshness that’s just perfect!
MORE EASY STRAWBERRY DESSERTS
Sometimes, I buy way too many strawberries so I’m always looking for more ways to use them.
OR….go healthy with this Strawberry Banana Smoothie.
Get the Recipe: Strawberry Rhubarb Crisp Recipe
- 2 cups sliced strawberries
- 1 1/2 cups sliced rhubarb, stems only, discard the leaves
- 1 1/4 cup granulated sugar
- 3 tablespoons cornstarch
- juice of 1 lemon
- 1 teaspoon vanilla extract
- 1 cup old fashioned rolled oats
- 1/2 cup flour
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 5 tablespoons unsalted butter, chilled and cut into cubes
- Preheat oven to 375 degrees.
- In a large bowl, toss the strawberries, rhubarb, sugar, cornstarch, lemon juice and vanilla to combine being sure all the fruit is coated evenly.
- Pour the fruit mixture into an 8 inch cast iron skillet or an 8x8 inch baking dish coated with cooking spray. Set aside.
- In a medium bowl, whisk together the oats, flour, sugar, cinnamon and salt. Using your fingers or a pastry cutter, work the butter into the oat mixture until coarse crumbs form.
- Sprinkle the oat mixture evenly over the fruit and bake for 30 minutes.
- Reduce the heat to 325 and bake for an additional 15-20 minutes until the fruit is bubbling and the top is golden brown.
- Allow the crisp to cool for 10-20 minutes before serving.