I first made this strawberry rhubarb crisp the spring my neighbor gave me a bushel of rhubarb. The bright, tart rhubarb and juicy strawberries caramelize into a syrupy filling while a buttery oat topping turns golden and crunchy. It’s the kind of dessert that’s simple enough for a weeknight but special enough for a weekend brunch or potluck. If you’re curious how this compares to other strawberry desserts, take a look at A Tale of Two Strawberry Pies for a different take on the same fruit.
Why you’ll love this dish
This crisp is a perfect balance of sweet and tart. Rhubarb brings lively acidity that keeps the dessert from feeling heavy, while the strawberries add rounded sweetness and color. It’s quick to assemble, needs no rolling or fancy techniques, and uses pantry staples—rolled oats, flour, and butter—for a crunchy topping that both kids and adults adore. Make it when fresh strawberries and rhubarb are in season, for a casual family dessert, or to bring to a gathering where you want something homemade but not fussy.
Step-by-step overview
You’ll toss the fruit with sugar, cornstarch, and vanilla to macerate and thicken the filling. Then you’ll combine oats, flour, brown sugar, cinnamon, and melted butter into a crumbly topping. Layer the topping over the fruit, bake until bubbling and golden, let it rest so the juices set slightly, and serve warm. Total hands-on time is about 15 minutes; bake time is roughly 45 minutes.
What you’ll need
- 2 cups sliced strawberries (hulled)
- 2 cups sliced rhubarb (trimmed and cut into 1/2-inch pieces)
- 1 cup granulated sugar (adjust if your strawberries are very sweet)
- 1 tablespoon cornstarch (or arrowroot for a clearer filling)
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour (swap gluten-free flour 1:1 for GF version)
- 1/2 cup brown sugar, packed
- 1/2 cup butter, melted (use cold butter cut into small cubes for a slightly chunkier topping)
- 1/2 teaspoon cinnamon
Notes on ingredients: If you prefer a less sweet crisp, reduce the granulated sugar to 3/4 cup. For a nuttier topping, stir in 1/2 cup chopped walnuts or pecans. Use quick oats if that’s what you have, though rolled oats give better texture.
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
- In a large bowl, combine the sliced strawberries and rhubarb with the granulated sugar, cornstarch, and vanilla. Toss gently so the fruit is evenly coated. Let the fruit sit for 5 minutes to release some juices, then pour the mixture into the prepared dish.
- In a separate bowl, stir the rolled oats, flour, brown sugar, melted butter, and cinnamon until the mixture becomes crumbly and forms small clumps. You can use a fork or your fingers for this step.
- Scatter the oat mixture evenly over the fruit, covering it completely. Press lightly so the topping contacts the filling in places.
- Bake for about 45 minutes, until the topping is golden brown and the filling is bubbling at the edges. If the top is browning too fast, tent the dish loosely with foil for the last 10 to 15 minutes.
- Remove from the oven and let the crisp cool for 10 to 15 minutes so the juices thicken. Serve warm.
Best ways to enjoy it
Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a spoonful of plain or vanilla yogurt. For a lighter finish, pair a small slice with chilled chocolate-strawberry yogurt clusters for added texture and a playful contrast. The crisp also works well plated with a drizzle of honey or a sprinkle of toasted almonds.
Storage and reheating tips
Cool leftovers to room temperature for no more than two hours, then refrigerate in an airtight container for up to 3 days. Reheat individual portions in the microwave for 20 to 40 seconds, or rewarm a deeper dish in a 325°F oven for 10 to 15 minutes until heated through. To freeze, wrap the cooled crisp tightly in plastic wrap and then foil, or transfer to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Helpful cooking tips
- Cut fruit pieces uniformly so they cook evenly. Slice rhubarb into 1/2-inch pieces to match the strawberry slices.
- If your strawberries are extra juicy, add an extra teaspoon of cornstarch to prevent a runny filling.
- Cold butter produces a flakier, more textured topping; melted butter creates a denser, more cohesive crumble. Choose based on the texture you prefer.
- Place the baking dish on a rimmed baking sheet to catch any bubbling juices and make oven cleanup easier.
- Let the crisp rest before serving. The filling firms up as it cools and won’t run as much when you plate it.
Creative twists
- Add texture: fold 1/2 cup chopped nuts into the topping for crunch.
- Make it vegan: swap the butter for chilled coconut oil or a plant-based margarine.
- Gluten-free: use a 1:1 gluten-free flour and certified gluten-free oats.
- Citrus lift: stir 1 teaspoon lemon or orange zest into the fruit for brightness.
- Boozy flavor swap is not included due to recipe restrictions.
Common questions
How long does this take from start to finish?
Hands-on prep is about 15 minutes. Bake time is around 45 minutes. Allow 10 to 15 minutes to cool before serving. Plan for roughly 1 hour total.
Can I use frozen strawberries or rhubarb?
Yes. Use frozen fruit straight from the freezer and do not thaw. Increase the cornstarch by 1 to 2 teaspoons to counter the extra liquid, and add a few extra minutes to the baking time.
Can I make this ahead of time?
Yes. Assemble the crisp and keep it unbaked in the refrigerator for up to 24 hours. Bake when you’re ready, and add a few extra minutes to the timing if it comes straight from the fridge.
How can I make the topping crunchier?
Use cold butter cut into small pieces and pulse briefly with the dry ingredients until coarse crumbs form. Bake on the middle rack and remove any tented foil in the last 10 minutes to allow browning.
Is it safe to leave the fruit mixture at room temperature while I make the topping?
Letting the fruit sit for about 5 minutes to macerate is fine, but don’t leave it at room temperature longer than two hours. For safety and best texture, assemble and bake promptly.
What can I use instead of cornstarch?
Arrowroot powder is a good substitute one-for-one and yields a clearer sauce. For a thicker, more glossy filling, tapioca starch (granulated) also works—use the same amount.
Strawberry Rhubarb Crisp
Ingredients
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish.
- In a large bowl, combine the sliced strawberries and rhubarb with the granulated sugar, cornstarch, and vanilla. Toss gently and let it sit for 5 minutes.
- In a separate bowl, stir together the rolled oats, flour, brown sugar, melted butter, and cinnamon until crumbly.
- Pour the fruit mixture into the prepared baking dish.
- Scatter the oat mixture evenly over the fruit, pressing lightly to make contact.
- Bake for about 45 minutes, until the topping is golden brown and the filling is bubbling. If browning too quickly, tent loosely with foil.
- Remove from the oven and let cool for 10 to 15 minutes before serving.
