Strawberry Rhubarb Crisp

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

5 from 4 votes

Author Sabine Venier

Calories: 296kcal

Servings: 8 servings

Prep 30 minutes

Cook 45 minutes

Total 1 hour 15 minutes

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This fruit crisp recipe is very easy to make and beyond delicious. Soft and sweet strawberry rhubarb filling topped with buttery crust, pecans, and oats. You need just 11 ingredients.

Ingredients

 

US CustomaryMetric

 

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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

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Notes

*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.

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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.

Nutrition

Calories: 296kcalCarbohydrates: 41gProtein: 3gFat: 14gSaturated Fat: 6gCholesterol: 23mgSodium: 156mgPotassium: 225mgFiber: 3gSugar: 21gVitamin A: 309IUVitamin C: 5mgCalcium: 69mgIron: 1mg

Course Dessert

Cuisine American

Keyword fruit crisp, How To Make Strawberry Rhubarb Crisp, Strawberry Rhubarb Crisp Recipe

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