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Strawberry Rhubarb Crisp: Easy & Best Summer Recipe

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A classic summer dessert featuring a perfect balance of sweet strawberries and tart rhubarb, topped with a golden, buttery oat crumble.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and sliced
  • 2 cups rhubarb, chopped into 1-inch pieces
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  2. In a large mixing bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss until fruit is well coated.
  3. Spread the fruit mixture evenly into the prepared baking dish.
  4. In a separate bowl, mix rolled oats, flour, brown sugar, cinnamon, and salt. Drizzle with melted butter and stir until crumbly.
  5. Sprinkle the oat crumble evenly over the fruit filling.
  6. Bake for 35 to 40 minutes until the topping is golden brown and the filling is bubbling.
  7. Let cool for 10 minutes before serving. Enjoy warm, optionally with vanilla ice cream.

Notes

  • Use fresh seasonal produce for the best flavor.
  • If using frozen fruit, thaw and drain excess liquid before mixing.
  • Store leftovers in the refrigerator for up to 3 days.
  • For extra crunch, add chopped pecans or walnuts to the topping.

Nutrition

Keywords: Strawberry Rhubarb Crisp, Summer Dessert, Fruit Crumble, Easy Baking Recipe

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