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Master the perfect Strawberry Rhubarb Crisp with a flawless sweet-tart filling and golden oat crumble. A fail-proof recipe for home bakers!

Strawberry Rhubarb Crisp

Master the perfect Strawberry Rhubarb Crisp with a flawless sweet-tart filling and golden oat crumble. A fail-proof, easy dessert recipe for home bakers!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Fruit Filling
  • 1 lb fresh rhubarb stalks about 4 stalks, sliced into 1/2-inch pieces
  • 1 lb strawberries fresh or frozen, hulled and quartered
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1.5 teaspoons orange juice or lemon juice
  • 1 teaspoon orange zest or lemon zest
  • 2 tablespoons cornstarch
Oat Crumble Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup light brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 dash salt
  • 1/3 cup unsalted butter cold and cut into small pieces

Method
 

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium size bowl, combine the all-purpose flour, old-fashioned rolled oats, light brown sugar, baking powder, cinnamon, and salt. Add the cold cubed butter and use a pastry blender or a fork to cut it in until the mixture resembles small crumbs. Refrigerate this crumble topping while you prepare the fruit.
  3. Slice the rhubarb stalks in half lengthwise and then cut them into precise 1/2-inch pieces (yielding about 3 cups).
  4. In a large mixing bowl, combine the chopped rhubarb, quartered strawberries, granulated sugar, vanilla extract, orange zest, orange juice, and cornstarch. Toss until the fruit is thoroughly coated.
  5. Pour the fruit filling into an 8x8 or 9x9-inch square baking dish. Sprinkle the chilled crumble topping evenly over the surface.
  6. Bake for 35 minutes, or until the topping is deep golden brown and the fruit juices are bubbling rapidly. Let cool slightly before serving.

Notes

Expert Tip: If you cut the rhubarb too thick, it won’t soften quickly enough to release its pectin, resulting in a watery filling underneath the crumble. Take your time chopping evenly!