Simple and delicious strawberry and rhubarb crisp. This crisp is perfect for a spring or summer dessert. Sweet strawberries mixed with tart rhubarb and topped with the perfect crumble recipe!
Spring always makes me think of fresh rhubarb, and of course rhubarb always makes me think of strawberries. So I give to you a strawberry rhubarb crisp. What I love most about a crisp is it's so much easier to make then pie.
Sorry for the delay of this recipe, I really meant to have it published in early spring but my homegrown rhubarb wasn't ready yet. I finally was able to get some from my parents garden. I am still waiting on my rhubarb to grow, who knows, maybe I'll get some more rhubarb recipes out at the end of the summer.
How to Make This Crisp
Preheat oven to 375 F. Select the dish you want to bake in. I like to use my 10 inch cast iron skillet but you can use a casserole dish, round or square baking pan. Set on the counter.
Crisp Fruit Base
Wash and cut the rhubarb and strawberries. Strawberries should be quartered and rhubarb cut into 1/4 inch slices. Put the cut fruit into your baking pan. Add in the water, lemon juice, and sugar. Stir everything together and spread evenly in the baking dish.
Crisp Topping
In a medium sized bowl whisk together flour, brown sugar, cinnamon, and rolled oats. Add in cold butter. Using a fork, pastry cutter, or your fingers blend the butter into the other ingredients. The mixture is done when it has a crumble texture to it. Add the topping on top of the fruit base.
Bake for 40 minutes or until fruit is soft and topping is crisp. Let cool in the pan for 15 minutes before serving warm.
How to Crisp Store Leftovers
Leftovers should be stored in an airtight container in the fridge. Leftover keep good for two days. To enjoy again simply heat in the microwave for one minute. I love having leftover crisp for breakfast!
Bake them with your kids or bake them on your own, either way I’m sure you’ll love with this Strawberry Rhubarb Crisp!
If you bake this crisp you can tag me on Instagram @jessiebakestreats and please leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
You Might Also Enjoy
- Strawberry Oatmeal Bars
- Strawberry and Cream Cheese Strudel
- Carmelitas Caramel Chocolate Oatmeal Bars
- Strawberry Lemonade Cake Loaf
- Peach Crisp
Strawberry Rhubarb Crisp
Ingredients
- 3 C chopped strawberries
- 3 C chopped rhubarb
- 1 tbsp lemon juice
- 1 tbsp water
- 1/2 C white sugar
Topping
- 1/2 C all purpose flour
- 1/2 C brown sugar
- 3/4 C rolled oats
- 1/3 C cold salted butter
- 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 375 F.
Crisp Base
- Select the dish you want to bake in. I like to use my 10 inch cast iron skillet but you can use a casserole dish, round or square baking pan. Set on the counter.
- Wash and cut the rhubarb and strawberries. Strawberries should be quartered and rhubarb cut into 1/4 inch slices.
- Put the cut fruit into your baking pan. Add in the water, lemon juice, and sugar. Stir everything together and spread evenly in the baking dish.
Crisp Topping
- In a medium sized bowl whisk together flour, brown sugar, cinnamon, and rolled oats.
- Add in cold butter. Using a fork, pastry cutter, or your fingers blend the butter into the other ingredients. The mixture is done when it has a crumble texture to it.
- Add crisp topping on top of the fruit base.
- Bake for 40 minutes or until fruit is soft and topping is crisp.
- Let cool in the pan for 15 minutes before serving warm. Enjoy!
Leave a Review