Strawberry Rhubarb Crisp

This Strawberry Rhubarb Crisp combines the perfect balance of sweet and tart flavors with a buttery oat topping that bakes to golden perfection. The juicy fruit filling bubbles beneath a crisp, nutty crumble, creating a comforting dessert that tastes like summer in every bite. Whether you serve it warm with vanilla ice cream or chilled with whipped cream, it’s an easy, crowd-pleasing treat.

Why You’ll Love This Recipe

• Perfectly balanced flavors: Sweet strawberries meet tangy rhubarb for the ultimate combination.
• Crispy topping: Buttery oat crumble with brown sugar and pecans adds texture and flavor.
• Simple ingredients: No fancy tools—just classic pantry staples.
• Make-ahead friendly: Assemble ahead and bake before serving.
• Versatile: Delicious warm, room temp, or cold.

Ingredients

For the Filling

• 1 pound rhubarb stalks, trimmed and sliced ½-inch thick (about 4 cups)
• ½ pound strawberries, hulled and quartered (about 2 cups)
• ½ cup granulated sugar
• 1½ tablespoons cornstarch
• 1 teaspoon vanilla extract

For the Topping

• ¾ cup all-purpose flour, spooned into measuring cup and leveled-off with a knife
• ½ cup packed light brown sugar
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• 6 tablespoons unsalted butter, cut into ½-inch cubes
• ¾ cup old-fashioned rolled oats
• ½ cup chopped pecans

For Serving (Optional)

• Lightly sweetened whipped cream or vanilla ice cream

Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square baking dish or an equivalent deep pie dish and set aside.

Step 2: Prepare the Filling

In a large mixing bowl, combine the rhubarb, strawberries, sugar, cornstarch, and vanilla extract.
Gently toss until the fruit is evenly coated and the cornstarch has dissolved.
Transfer this mixture to your prepared baking dish, spreading it evenly.

Step 3: Make the Topping

In another bowl, combine the flour, brown sugar, granulated sugar, and salt.
Add the cold butter cubes. Using your fingertips or a pastry cutter, work the butter into the mixture until it resembles coarse crumbs.
Stir in the rolled oats and chopped pecans until evenly combined.

Step 4: Assemble the Crisp

Sprinkle the topping evenly over the fruit filling, making sure the fruit is fully covered.

Step 5: Bake the Crisp

Bake for 40–45 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
If the top browns too quickly, cover loosely with foil during the last 10 minutes.

Step 6: Cool and Serve

Let the crisp cool on a wire rack for at least 15–20 minutes before serving.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Pro Tips and Variations

• Use fresh or frozen fruit: If using frozen, don’t thaw—just increase bake time by 5–10 minutes.
• Add citrus zest: A little orange or lemon zest brightens the flavor.
• Nut-free option: Omit pecans or replace with sunflower seeds.
• Make it gluten-free: Substitute all-purpose flour with a gluten-free flour blend.
• Spice it up: Add a pinch of cinnamon or nutmeg for extra warmth.

Serving Suggestions

• Serve warm with vanilla ice cream for a classic touch.
• Top with whipped cream and a drizzle of honey.
• Pair with Greek yogurt for a breakfast-style crisp.
• Serve cold for a refreshing summer dessert.

Storage and Reheating

• Refrigerate: Store covered in the fridge for up to 3 days.
• Reheat: Warm individual portions in the microwave for 30–40 seconds or reheat the whole dish at 325°F (160°C) for 10–15 minutes.
• Freeze: Freeze baked crisp for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use other fruits instead of rhubarb?
A: Yes! Try replacing rhubarb with peaches, raspberries, or blueberries.

My crisp topping got soggy. What happened?
A: Ensure your fruit isn’t overly juicy and bake until bubbling around the edges.

Can I make it ahead?
A: Yes, assemble up to 12 hours ahead, cover, and refrigerate. Bake just before serving.

Conclusion

This Strawberry Rhubarb Crisp is the ultimate comfort dessert—bursting with juicy fruit and topped with a buttery, golden crumble. Whether you’re celebrating summer berries or craving something warm and nostalgic, this easy recipe delivers every time. Serve it straight from the oven with ice cream for a dessert that everyone will love!

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