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Skillet with a blue and white striped towel tied to the handle filled with strawberry rhubarb crisp with two wooden forks in it.
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5 from 1 vote

Strawberry Rhubarb Crisp Recipe

Spring in a pan, this Strawberry Rhubarb Crisp recipe is a sweet/tart celebration!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 4
Author: Kellie
Cost: $8

Equipment

  • chef's knife
  • cutting board
  • measuring cup
  • mixing bowl
  • spatula
  • 10 inch skillet or baking dish

Ingredients

  • 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

Instructions

  • 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.

Notes

  • You can use frozen strawberries; add them straight from frozen and do not thaw first.
  • Bake until the fruit is visibly bubbling around the edges for the best texture.
  • Leftovers can be stored covered in the refrigerator for up to 4 days.
  • Reheat in a 325°F oven for the best crisp topping.
  • For make-ahead prep, prepare the filling and topping separately and refrigerate until ready to bake.
  • To make this gluten-free, use certified gluten-free oats and a 1:1 gluten-free flour blend.
  • To make it dairy-free, use a plant-based butter substitute.

Nutrition

Calories: 608kcal | Carbohydrates: 114g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 298mg | Potassium: 331mg | Fiber: 4g | Sugar: 79g | Vitamin A: 485IU | Vitamin C: 46mg | Calcium: 71mg | Iron: 2mg