Strawberry Rhubarb Crisp

Posted: May 6

Time: 1 hour 10 minutes

Yield: 6-8 servings

recipe image

Strawberry Rhubarb Crisp is a dessert with the ultimate summer vibes! This dessert is wonderfully simple to make and is the perfect sweet treat to serve at your next cookout, or if you just want a taste of summer anytime year-round! Each bite is full of sweet strawberry filling and crunchy, crispy topping made of flour, sugar, oats, and pecans. Add a scoop of vanilla ice cream and get ready to indulge in this decadent Strawberry Rhubarb Crisp!


For the filling: • 1/2 pound strawberries, hulled and quartered • 1 pound rhubarb stalks, trimmed and sliced 1/2-inch thick • 1/2 cup granulated sugar • 1-1/2 tablespoons cornstarch • 1 teaspoon vanilla extract For the topping: • 3/4 cup all-purpose flour • 1/2 cup light brown sugar, packed • 2 tablespoons granulated sugar • 1/4 teaspoon salt • 6 tablespoons unsalted butter, cut into 1/2-inch cubes • 3/4 cup old fashioned rolled oats • 1/2 cup chopped pecans


Step 1

Preheat the oven to 350 degrees F.

Step 2

To make the filling, mix together the strawberries, rhubarb stalks, sugar, cornstarch, and vanilla in a mixing bowl.

Step 3

Ensure all of the fruit is coated with the sugar mixture.

Step 4

Transfer the fruit mixture to a baking dish and set it aside until after you've prepared the topping.

Step 5

To make the topping, combine the flour, brown sugar, granulated sugar, and salt in a food processor.

Step 6

Add the cold butter and pulse until the contents resemble crumbs.

Step 7

Transfer to a mixing bowl and combine with the oats and pecans.

Step 8

Spoon the oat mixture over the fruit mixture. Do not press down.

Step 9

Place in the oven and bake for 45 to 55 minutes. The fruit should be bubbling and the oat mixture should have a nice golden brown color to it.

Step 10

Remove it from the oven and allow it to cool.

Step 11

Top with a scoop of vanilla ice cream, if desired, and serve!

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