Strawberry Rhubarb Crisp
A simple strawberry rhubarb crisp with a butter brown sugar crumble top and a balanced juicy filling. It’s easy to prep and delightful to enjoy as an unfussy, yet impressive dessert.
- Prep Time: 00:20
- Cook Time: 00:50
- Total Time: 1 hour 10 minutes
- Yield: 8 Servings
- Category: Dessert
- Method: Bake
Ingredients
For Strawberry Rhubarb Filling:
- 4 cups (453 grams) quartered strawberries
- 3 cups (383 grams) ½-inch pieces chopped rhubarb
- ½ cup (100 grams) granulated sugar
- ¼ cup (55 grams) lightly packed brown sugar
- Pinch of coarse kosher salt
- 3 tablespoons (30 grams) cornstarch
- 2 tablespoons (30 grams) lemon juice
- 2 teaspoons vanilla extract
For Crisp Topping:
- 1-1/4 cups (150 grams) all-purpose flour
- 1 cup (80 grams) old-fashioned rolled oats
- ¾ cup (165 grams) lightly packed brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon baking powder
- Pinch coarse kosher salt
- 12 tablespoons (155 grams) unsalted butter, melted
Instructions
- Preheat the oven to 350°F and place an oven rack in the middle part of the oven.
- Make the filling: In a large bowl, mix together the strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, and salt until combined. Mix in the lemon juice and vanilla and let the mixture sit until the sugar has dissolved.
- Transfer the mixture to a 9-inch square (or similar size) baking dish.
- Make the topping: In a separate large bowl, combine the flour, oats, brown sugar, granulated sugar, baking powder, and salt and mix together. Pour over the melted butter and mix until fully combined. Let the mixture sit for 5 minutes (to allow the flour to hydrate and the butter to cool).
- Sprinkle the crumb topping evenly onto the strawberry-rhubarb filling.
- Bake in the preheated oven until the juices are bubbling throughout and the crisp topping is evenly browned, 50 to 55 minutes.
- Transfer to a wire rack and let cool for at least 15 minutes.
- Serve it slightly warm or at room temperature as is, with whipped cream, or with ice cream.
Notes
Strawberries naturally vary in sweetness. Taste them before mixing the filling. If the berries are especially sweet and you like a more balanced dessert, the sugar can be reduced by up to ½ cup. The recipe as written is for mildly sweet strawberries.
Make sure to wash and dry your strawberries and rhubarb well before prepping them and measuring the amount of cut pieces that you need.
The strawberry rhubarb filling is thickened with cornstarch, which needs to be heated above 200ºF to fully set. You’ll know it’s ready when the filling is bubbling—a good visual cue—but for the most accuracy, you can check the center with an instant-read thermometer.
To make this gluten-free, substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Originally published in 2019, this crisp recipe has been regularly re-tested and periodically updated to ensure it continues to deliver great results for readers. The original version included orange juice, but this updated version swaps in lemon juice to let the strawberry rhubarb flavor shine a little brighter.
Find it online: https://everydaypie.com/strawberry-rhubarb-crisp/