Strawberry Rhubarb Crisp

4.72 from 7 votes

A classic spring time dessert perfect for enjoying fresh rhubarb and strawberries. Although don't hesitate to use frozen fruit so you can enjoy this delicious dessert any time of year. You can also swap the fruit with other fresh or frozen berries. Baking time will increase by ~10 minutes with frozen fruit.

Prep Time15

Cook Time45

Total Time1

Course: baking, Dessert

Cuisine: American

Keyword: cobbler, crisp, rhubarb, strawberries, strawberry rhubarb, strawberry rhubarb crisp

Servings:

Calories: 172kcal

Author: Getty Stewart

Ingredients

Filling

3 cups diced rhubarb
2 cups sliced strawberries
1 tsp vanilla extract
½ cup brown sugar or honey
2 Tbsp cornstarch
½ tsp cinnamon

Topping

1 cup rolled oats
2/3 cup flour
1/3 cup brown sugar
1 tsp cinnamon
1/2 cup butter, cubed (cold)

Instructions

Preheat oven to 375°F (190°C).
In medium bowl, toss together fruit, vanilla, sugar, cornstarch and cinnamon. Transfer to 8×8 inch (20×20 cm) baking dish.
In same bowl, mix dry topping ingredients.
Use a pastry blender or fingers cut butter into the dry topping ingredients until well distributed and crumbly.
Sprinkle topping over fruit and bake for 40 to 45 minutes (50-60 minutes if using frozen). The filling should be bubbling and the top should start to turn golden brown.

Video

Notes

Use fresh or frozen fruit. If using frozen fruit, no need to thaw, just remove any ice crystals if present and add extra baking time.

To freeze - freeze before baking. Wrap well and freeze for up to 3 months. Thaw before baking as instructed above.

See full post for tips on how to make a vegan or gluten free version.

Nutrition