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Strawberry Rhubarb Crisp

🍓 The BEST Strawberry Rhubarb Crisp – Juicy, Buttery & Golden

This Strawberry Rhubarb Crisp is the ultimate spring and summer dessert—sweet strawberries and tart Rhubarb baked under a buttery oat crumble topping. It’s bubbling, golden, and best served warm with a scoop of ice cream.
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Prep Time 15 minutes
Bake 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • Fruit Filling
  • 3 cups fresh strawberries hulled and sliced
  • 3 cups chopped Rhubarb
  • ¾ cup granulated sugar adjust to taste
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • Crisp Topping
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • ¾ cup brown sugar
  • ½ tsp cinnamon
  • ½ tsp salt
  • ½ cup cold unsalted butter cubed

Method
 

1️⃣ Preheat Oven
  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish (8x8 or 9x9 inch).
2️⃣ Make the Filling
  1. In a large bowl, combine strawberries, chopped Rhubarb, sugar, cornstarch, lemon juice, and vanilla.
  2. Toss gently until evenly coated.
  3. Pour into prepared baking dish.
3️⃣ Make the Crisp Topping
  1. In another bowl, mix oats, flour, brown sugar, cinnamon, and salt.
  2. Cut in cold butter using a fork or fingers until crumbly.
4️⃣ Assemble
  1. Sprinkle topping evenly over the fruit mixture.
5️⃣ Bake
  1. Bake for 40–45 minutes, until topping is golden and filling is bubbling at the edges.
6️⃣ Cool & Serve
  1. Let cool for at least 10–15 minutes before serving.

Notes

🍓 Use ripe strawberries for natural sweetness.
❄️ Don’t skip cornstarch—it thickens the juicy filling.
🧈 Keep butter cold for a crunchy topping.
🍋 Lemon juice balances sweetness and enhances flavor.