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Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

This classic fruit crisp pairs juicy strawberries with tart rhubarb under a buttery oat-almond topping. It bakes until the fruit is bubbling and the topping is deeply golden, making it an easy spring and summer dessert for serving warm with vanilla ice cream.

Prep: 20 min · Cook: 45 min · Total: 65 min · Serves: 8

Ingredients

  • 1 cup old-fashioned rolled oats
  • 0.5 cup packed light brown sugar
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 0.75 cup all-purpose flour
  • 1 tbsp fresh lemon juice
  • 3 cups fresh rhubarb (trimmed and sliced 1/2 inch thick)
  • 0.5 cup unsalted butter (melted and slightly cooled)
  • 0.75 cup granulated sugar
  • 0.5 tsp fine salt
  • 1 tsp vanilla extract
  • 4 cups fresh strawberries (hulled and halved)
  • 0.5 cup sliced almonds

Instructions

  1. Place a rack in the center of the oven and heat the oven to 375°F (190°C) for at least 10 minutes so the crisp bakes evenly.
  2. Lightly grease a 9-by-13-inch baking dish with a thin film of butter or nonstick spray, then set it on a rimmed baking sheet to catch any bubbling juices during baking.
  3. Combine 4 cups hulled and halved fresh strawberries and 3 cups sliced fresh rhubarb in a large mixing bowl, using a rubber spatula to distribute the fruit evenly without crushing the berries.
  4. Whisk 0.75 cup granulated sugar and 2 tbsp cornstarch in a small bowl for 30 seconds, then sprinkle the mixture over the fruit so the thickener does not clump.
  5. Add 1 tbsp fresh lemon juice and 1 tsp vanilla extract to the fruit bowl, then fold with the rubber spatula for about 1 minute until the fruit is glossy and evenly coated.
  6. Scrape the fruit filling into the prepared 9-by-13-inch baking dish and spread it into an even layer with the spatula, making sure the rhubarb and strawberries are distributed from corner to corner.
  7. Stir 1 cup old-fashioned rolled oats, 0.75 cup all-purpose flour, 0.5 cup packed light brown sugar, 0.5 cup sliced almonds, 1 tsp ground cinnamon, and 0.5 tsp fine salt in a medium mixing bowl for about 1 minute until no pockets of flour remain.
  8. Pour 0.5 cup melted and slightly cooled unsalted butter over the oat mixture, then stir with a fork for 1 to 2 minutes until the topping forms moist crumbs that hold together when pinched.
  9. Scatter the oat topping evenly over the fruit in the 9-by-13-inch baking dish, leaving a few small gaps at the edges so bubbling juices are visible as a doneness cue.
  10. Bake the crisp on the rimmed baking sheet in the 375°F (190°C) oven for 40 to 45 minutes, rotating the pan once after 25 minutes, until the topping is golden brown and the fruit juices bubble thickly around the edges and in the center.
  11. Transfer the baking dish to a wire rack and let the crisp cool for at least 20 minutes, during which the filling will thicken from loose and bubbling to spoonable and glossy.
  12. Serve the strawberry rhubarb crisp warm or at room temperature with a large serving spoon, making sure each portion includes both bubbling fruit and crisp oat-almond topping.

Nutrition (per serving)

  • Calories: 383
  • Protein: 4 g
  • Fat: 15 g
  • Carbohydrates: 58 g
  • Fiber: 5 g
  • Sugar: 36 g
  • Sodium: 151 mg

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