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.
Fruit crisps like this one are one of the best Spring and Summer desserts. 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 recipe. You need just 2 bowls, little preparation time, it's super delicious and easy and quick to make. What's not to love about that?
Instructions
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.
Combine the 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 prepare 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.
Drain the filling and discard all the excess liquid. Transfer the fruits without the liquid to the baking dish.
Evenly sprinkle the topping on top of the fruits.
Bake about 40-45 minutes until the fruits are bubbling around the edges. Then let cool down for about 15 minutes and serve with a mountain of ice cream on top.
Tip
- Because of the cornstarch in the filling and the fact that you discard the excess liquid, after draining the fruits, the filling is not watery at all. The fruits are soft, and no water is standing in the baking dish once it's baked.
Substitutions and variations
Gluten-free
If you are on a gluten-free diet, replace the all-purpose flour with Bob’s Red Mill gluten-free flour. Substitute the flour 1:1.
Fruits
You could also use any other fruits to your taste. Replace cup for cup.
Small batch
You can also divide the recipe in half and bake it in 1-cup (240ml) sized ramekins. The baking time is the same.
Storage
Although it is best eaten on the same day, you can store it in an airtight container in the fridge for up to 2 days.
Freezing
I don't recommend freezing it because of the fruits. They get mushy and soggy during the freezing and thawing process.
Related recipes
Looking for more summer recipes? Try our pineapple pie, blackberry pie, or strawberry cream cheese pie as well.
Recipe and Video
Strawberry Rhubarb Crisp
Ingredients
Filling
- 3 cups rhubarb, cut into ½ inch pieces
- 2 heaping cups strawberries, chopped
- ½ cup light brown sugar, packed
- ¼ cup cornstarch
- 2 tsp vanilla extract (or 2 vanilla beans*)
- 1 tbsp freshly squeezed lemon juice
Topping
- ¾ cup all-purpose flour
- ¼ cup light brown sugar, packed
- ¼ tsp salt
- 6 tbsp butter, cold and cubed
- ½ cup pecans (chopped if preferred)
- ¾ cup old-fashioned oats
Instructions
- 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 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 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 crust to a large mixing bowl and combine it with pecans and oats. Stir to combine.
- Spoon the 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.
Video
Notes
Tip
- Because of the cornstarch in the filling and the fact that you discard the excess liquid, after draining the fruits, the filling is not watery at all. The fruits are soft, and no water is standing in the baking dish once it's baked.
Gluten-free If you are on a gluten-free diet, replace the all-purpose flour with Bob’s Red Mill gluten-free flour. Substitute the flour 1:1.
Fruits You could also use any other fruits to your taste. Replace cup for cup.
Small batch You can also divide the recipe in half and bake it in 1-cup (240ml) sized ramekins. The baking time is the same.
My family loves this. I’m making it again this week but will substitute Truvia brown sugar blend since I do the WW Program.
This is the recipe! Using my own skills, (a little more sugar), this is really fine recipe! Sincerely, Terren
This was a good recipe, however, I wish it were a little sweeter. I sought a recipe that had less sugar than most recipes (most of which call for like...3 cups of sugar!) so I was glad I came across this one. It wasn’t sweet enough for me though. Idk how the author measures her brown sugar for the topping but it only called for “1/4 cup packed brown sugar (100 grams).” When I put 1/4 cup packed brown sugar on my kitchen scale it was only 50 grams. So I contemplated doubling the sugar (to equal 1/2 cup) which would be 100 grams but thought I’d just follow the recipe. Now I wish I had added 100 grams instead of 1/4 cup. Am I reading the recipe wrong? Or doing math wrong? Idk. I will very likely try this recipe again but double the brown sugar for topping.
It definitely needs just a 1/4 cup of brown sugar for the topping. There was a mistake with the grams though. Correct is 50g. I'd like to mention that we love our fruit crisps less sweet. We love the fresh taste of the fruits and this is why we add less sugar. 3 cups sugar for 5 cups fruit sounds very sweet to me, though that's just my opinion and personal taste. I hope that helps!
Is the rhubarb raw when you add it to the recipe?
Yes.
can i use frozen rhubard
Yes, but thaw it before you use it.