Print

Strawberry Rhubarb Crisp

Strawberry rhubarb crisp
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This strawberry rhubarb crisp is sweet tart and nostalgic, with a golden crumbly topping of oats and cinnamon. It’s perfection!

Ingredients

Scale
  • 3 cups chopped rhubarb (1 pound)
  • 3 cups sliced strawberries (1 pound)
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon orange zest
  • 3/4 cup Old Fashioned oats
  • 3/4 cup all purpose flour (or oat flour or almond flour, for gluten-free*)
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 8 tablespoons cold salted butter (or coconut oil or vegan butter for vegan)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Make the filling: Chop the rhubarb into 1/2-inch pieces. Slice the strawberries. In a medium bowl, mix the strawberries and rhubarb with the sugar, cornstarch, vanilla, and orange zest (optional).
  3. Make the topping: In a medium bowl, mix together the oats, flour, sugar, cinnamon, and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. It may take a while so be patient; you can also use a fork or pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.)
  4. Pour the filling into a 9 x 9 inch baking dish or 7 x 11 baking dish. Pour the crumble on top and smooth it into an even layer with your fingers.
  5. Bake for 45 to 50 minutes until the top is evenly lightly browned and the filling is bubbly (this will vary based on your oven and berries: it may be shorter or longer so keep an eye on it). Cool for 30 minutes to 1 hour, then serve. You can leave out your strawberry rhubarb crisp on the counter for up to 1 day (covered, at night) so the topping can stay crisp. After 1 day, refrigerate any leftovers.

Notes

*Almond flour results in the best crunchy crumble for gluten-free, but oat flour works here too.