Strawberry Rhubarb Crisp Recipe Easy Homemade Oat Topping Dessert
A quick and easy strawberry rhubarb crisp with a golden, buttery oat topping that balances tart rhubarb with sweet strawberries for a cozy, crowd-pleasing dessert.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 cups fresh strawberries, hulled and halved (or sliced if large)
- 3 cups rhubarb stalks, chopped into 1/2-inch pieces (fresh or frozen, thawed and drained)
- 3/4 cup granulated sugar (adjust to taste)
- 1 tablespoon cornstarch
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract (optional)
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour (or almond flour for gluten-free)
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes (or coconut oil for dairy-free)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine chopped rhubarb and halved strawberries. Sprinkle granulated sugar, cornstarch, lemon juice, and vanilla extract over the fruit. Gently toss until evenly coated.
- Transfer the fruit mixture to a 9×9-inch baking dish, spreading evenly.
- In a separate bowl, mix rolled oats, flour, brown sugar, cinnamon, and salt until well combined.
- Add cold butter cubes to the oat mixture. Use a pastry cutter, two forks, or fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits.
- Sprinkle the oat topping evenly over the fruit filling without pressing down.
- Bake in the preheated oven for 40-45 minutes until the topping is golden and the fruit filling is bubbling. If browning too quickly, loosely cover with foil for the last 10 minutes.
- Remove from oven and let cool for at least 15 minutes to thicken the filling.
- Serve warm, optionally with vanilla ice cream or whipped cream.
Notes
Use cold butter for a crumbly topping; do not press topping down. Cornstarch is essential to prevent a watery filling. Let crisp cool 15 minutes before serving. Frozen fruit must be thawed and drained. For dairy-free, substitute butter with coconut oil. For gluten-free, use almond or oat flour instead of all-purpose flour.
Nutrition
- Serving Size: 1/8 of the crisp
- Calories: 250
- Fat: 8
- Carbohydrates: 40
- Protein: 3
Keywords: strawberry rhubarb crisp, oat topping dessert, easy fruit crisp, homemade dessert, summer dessert, quick dessert, gluten-free option, dairy-free option