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Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

The ultimate comfort food, Strawberry Rhubarb Crisp combines the tartness of fresh rhubarb with the sweetness of strawberries, all topped with a crunchy oat mixture. It's the perfect dessert for spring gatherings and will have everyone asking for seconds!
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Prep Time 35 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 16 servings
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups Fresh Rhubarb Sliced (½" slices)
  • 2 cups Fresh Strawberries Chopped (½" pieces)
  • 1 tablespoon Lemon Juice Freshly squeezed
  • 1 cup Granulated Sugar
  • ¼ cup Cornstarch
  • 1 cup Brown Sugar Packed
  • 1 cup All-Purpose Flour
  • ¾ cup Old Fashioned Rolled Oats (Not quick cooking oats)
  • 1 teaspoon Cinnamon
  • ½ teaspoon Kosher Salt Morton
  • 6 tablespoons Unsalted Butter Softened to room temperature (do not melt)
  • 2 tablespoons Vegetable Oil

Equipment

  • Oven
  • Wooden Spoon
  • Baking Sheet
  • Mixing Bowl
  • Chef's Knife
  • Frying Pan

Method
 

  1. Preheat oven to 375°F. Place oven rack in the middle of the oven.
  2. In a large bowl, stir together rhubarb, strawberries, and lemon juice.
  3. Add sugar and stir to combine well.
  4. Sprinkle cornstarch evenly over the top and stir until filling mixture is fully incorporated.
  5. Transfer filling mixture to a 9" x 13" baking dish, scraping all accumulated juices and sugary mixture from the bottom of the bowl into the baking dish. Spread in pan and press lightly into an even layer. Set aside.
  6. Add all topping ingredients to a medium bowl. Use a rigid pastry cutter to cut the ingredients together until large crumbs form.
  7. Sprinkle topping mixture in an even layer over the filling, leaving about 1" of exposed filling around the perimeter of the baking dish.
  8. Do not press on or smooth out the topping mixture – it should have a rough, crumbled appearance.
  9. Bake for 45-50 minutes, or until the filling is thickened and bubbling around the edges, and the topping is crisp and nicely browned.
  10. Remove from oven to a cooling rack and let rest for 15 minutes before serving. Enjoy with scoops of vanilla ice cream.

Notes

The topping will stay nicely crisp if left uncovered and stored on the counter for up to two days.