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Easy Irresistible Strawberry Rhubarb Crisp Recipe with Crunchy Oat Topping

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A simple and delicious dessert combining sweet strawberries and tart rhubarb under a crunchy oat topping with a hint of cinnamon and lemon zest. Perfect for seasonal celebrations and quick to prepare.

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and halved (about 600g)
  • 3 cups rhubarb, chopped into ½-inch pieces (about 450g)
  • ¾ cup granulated sugar (150g)
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • Juice of half a lemon
  • 1 cup old-fashioned rolled oats (90g)
  • ½ cup all-purpose flour (65g) – use almond flour for gluten-free
  • ½ cup packed light brown sugar (110g)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter, cold and cubed (113g) – use dairy-free spread if needed
  • Optional: ½ cup chopped pecans or walnuts (50g)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the chopped rhubarb and halved strawberries. Sprinkle the granulated sugar and cornstarch over the fruit. Add the lemon juice and vanilla extract. Gently toss everything together until the fruit is evenly coated. Let it sit for about 10 minutes.
  3. In a separate medium bowl, mix the rolled oats, flour, brown sugar, cinnamon, and salt until combined. Add the cold, cubed butter.
  4. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits. If adding nuts, fold them in now.
  5. Transfer the fruit filling to your baking dish, spreading it out evenly. Sprinkle the oat topping evenly over the fruit, covering it completely without pressing down.
  6. Bake for about 35-40 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges. If the topping browns too quickly, loosely cover the dish with foil for the last 10 minutes.
  7. Let the crisp rest for at least 15 minutes before serving to allow the filling to thicken.

Notes

Use cold butter to ensure a crunchy topping. Avoid pressing down the oat topping to keep it crumbly. Cornstarch is essential for thickening the filling. For gluten-free, substitute all-purpose flour with almond flour. Nuts are optional and can be omitted for nut-free versions. Adjust sugar based on the tartness of rhubarb. Use old-fashioned rolled oats for best texture.

Nutrition

Keywords: strawberry rhubarb crisp, oat topping, easy dessert, spring dessert, gluten-free option, dairy-free option, fruit crisp, seasonal dessert

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