Classic Strawberry Rhubarb Crisp
A classic Strawberry Rhubarb Crisp made with fresh rhubarb, ripe strawberries, and a buttery oat topping. This sweet-tart dessert bakes into a jammy filling with a crisp, golden crumble—perfect served warm with vanilla ice cream.
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Servings: 16
Ingredients
Strawberry Rhubarb Filling
- 6 c fresh rhubarb sliced into ½-inch pieces (approximately ¾-inch thick stalks, preferably red)
- 2 c fresh strawberries chopped into ½-inch pieces
- 1 tbs freshly squeezed lemon juice
- 1 c granulated sugar
- 1/4 c cornstarch
Crisp Topping
- 1 c packed brown sugar
- 1 c all-purpose flour
- 3/4 c old-fashioned rolled oats not quick oats
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 6 tbs unsalted butter softened to room temperature
- 2 tbs vegetable oil
Instructions
Prepare the Oven
- Preheat the oven to 375°F (190°C) and position the oven rack in the center of the oven.
Make the Strawberry Rhubarb Filling
- In a large mixing bowl, combine the sliced rhubarb, chopped strawberries, and lemon juice. Stir gently until evenly mixed. Add the granulated sugar and stir until the fruit is well coated. Sprinkle the cornstarch evenly over the fruit mixture and stir thoroughly until fully incorporated.
- Transfer the filling to a 9 × 13-inch baking dish, scraping all accumulated juices from the bowl into the dish. Spread the mixture evenly and gently press it into an even layer. Set aside.
Prepare the Crisp Topping
- In a medium bowl, combine the brown sugar, flour, rolled oats, cinnamon, and salt. Add the softened butter and vegetable oil. Using a rigid pastry cutter or your fingertips, cut the ingredients together until large, crumbly clusters form. The mixture should remain loose and crumbly, not smooth or compacted.
- Sprinkle the topping evenly over the fruit filling, leaving approximately 1 inch of exposed filling around the edges of the dish. Scatter some larger clumps across the surface for added texture. Do not press or smooth the topping.
Bake the Crisp
- Bake for 45–50 minutes, or until the filling is thickened and bubbling around the edges and the topping is golden brown and crisp. If the topping begins to brown too quickly, loosely tent the dish with aluminum foil.
- Remove from the oven and place on a cooling rack. Allow the crisp to rest for 15 minutes before serving. Serve warm, optionally with vanilla ice cream.
Notes
To make this Classic Strawberry Rhubarb Crisp gluten free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. Ensure the rolled oats are certified gluten free, as oats are often processed alongside wheat. All other ingredients are naturally gluten free.