This strawberry rhubarb crisp is sweet tart and nostalgic, sweetened with maple syrup with a crumbly topping of pure oats.
For the filling
- 2 cups chopped rhubarb (10 ounces)
- 3 cups sliced strawberries (1 pound)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon vanilla
- 1/4 teaspoon orange zest, optional
For the crisp topping
- 3/4 cup old fashioned oats
- 1/2 cup all purpose flour or almond flour (for gluten-free)
- 1/3 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 6 tablespoons cold salted butter (or coconut oil or vegan butter for vegan)
- Preheat the oven to 350 degrees Fahrenheit.
- Make the filling: Chop the rhubarb into small pieces (about 1/2 inch wide). Slice the strawberries, cutting any large strawberry slices in half. In a medium bowl, mix the strawberries and rhubarb with the sugar, cornstarch, vanilla, and orange zest (optional).
- 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. (If using coconut oil, it can be room temperature; use the same method to add it.)
- Pour the filling into a round 9-inch pie pan (or 9 x 9 inch pan), 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.
- 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.
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: Strawberry rhubarb crisp, Strawberry rhubarb crisp recipe