This Strawberry Rhubarb Crisp recipe is very easy to make and beyond delicious. Soft and sweet strawberry rhubarb filling topped with buttery pie crust, pecans, and oats. You need just 11 ingredients and 10 minutes of hands-on preparation time.
Fruit crisps like this Strawberry Rhubarb Crisp are one of the best Spring and Summer desserts ever. Think of soft and juicy strawberries and rhubarb, buttery pie crust, pecans, oats. Eat it when still warm with a huge scoop of ice cream. Sounds like a dream, right?
There are just advantages to make this Strawberry Rhubarb Crisp. You need just 2 bowls, 10 minutes of active preparation time, it’s super delicious and easy and quick to make. What’s not to love about that?
How to make Strawberry Rhubarb Crisp
First Step: Make the filling.
In a large mixing bowl, combine rhubarb, strawberries, brown sugar, cornstarch, vanilla, and lemon juice and stir to combine. Set aside until you are done with the topping.
Second Step: Make the topping.
Combine flour, brown sugar, salt, and butter in a food processor and pulse a few times until it resembles coarse meal.
If you don’t have a food processor, you can do the topping with a pastry cutter or two forks instead. In this case mix together flour, sugar, and salt in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal with pea-sized butter flakes.
Then transfer to a large mixing bowl and combine with chopped pecans and oats.
Third Step: Assemble and bake.
Transfer the fruits without the liquid to the baking dish.
Discard any excess liquid.
Top fruits with topping.
Because of the cornstarch and the fact that you discard the liquid, the filling is not watery at all. The fruits are soft, and no water is standing in the baking dish once it’s baked.
Bake about 40-45 minutes until the fruits are bubbling around the edges. Let cool down for about 15 minutes. Then serve with an ice cream mountain on top.
How to store Strawberry Rhubarb Crisp?
Although Strawberry Rhubarb Crisp is best eaten on the same day, you can store it in an airtight container in the fridge up to 2 days.
Can I freeze Strawberry Rhubarb Crisp?
No. I don’t recommend freezing Strawberry Rhubarb Crisp because of the fruits. They get mushy and soggy during the freezing and thawing process.
Substitutions
If you are on a gluten-free diet, substitute the all-purpose flour for Bob’s Red Mill gluten-free flour. In this case, you may want to replace the oats with additional as well. Substitute the flour 1:1.
You could also use any other fruits to your taste.
Small batch Strawberry Rhubarb Crisp
You can also divide the recipe in half and bake it in 1-cup (240ml) sized ramekins. The baking time is the same.
This Strawberry Rhubarb Crisp recipe is very easy to make and beyond delicious. Soft and sweet strawberry rhubarb filling topped with buttery pie crust, pecans, and oats. You need just 11 ingredients and 10 minutes of hands-on preparation time.
- 3 cups rhubarb, cut into 1/2 inch pieces (450g)
- 2 heaping cups strawberries, chopped (300g)
- 1/2 cup light brown sugar, packed (100g)
- 1/4 cup cornstarch (32g)
- 2 vanilla beans* (or 2 tsp vanilla extract)
- 1 tbsp freshly squeezed lemon juice (15ml)
- 3/4 cup all-purpose flour (90g)
- 1/4 cup light brown sugar, packed (100g)
- 1/4 tsp salt
- 6 tbsp butter, cold and cubed (85g)
- 1/2 cup pecans (chopped if preferred) (65g)
- 3/4 cup old-fashioned oats (67g)
Preheat oven to 350°F (175°C).
In a large bowl stir rhubarb, strawberries, brown sugar, cornstarch, vanilla*, and lemon juice to combine. Let stand until you are done with the topping.
Make the pie crust with a food processor: Place flour, sugar, salt, and butter in a food processor and pulse a few times until it resembles coarse meal.
If you don't have a food processor, then make the pie crust with a pastry cutter or two forks instead: In this case mix together flour, sugar, and salt in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal.
Transfer the pie crust to a large mixing bowl and combine with pecans and oats. Stir to combine.
Spoon filling into an 8 or 9-inch (20-23cm) baking dish without any excess liquid. Discard any excess liquid. Sprinkle the topping on top of the fruits evenly.
Bake for 40-45 minutes until the fruits are bubbling around the edges. Let cool for about 15 minutes before serving. Serve immediately. Store leftovers in an airtight container in the refrigerator up to 2 days.
Recipe Video
*First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
RECOMMENDATIONS
- Watch the 85 seconds video to see the whole process.
- Read the blog post for additional information on how to make Strawberry Rhubarb Crisp, if you can freeze it, how to store it, substitutions, etc.
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