Strawberry Rhubarb Crisp (with the best vanilla crisp topping)
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I’ve been making this strawberry rhubarb crisp every spring and summer, and it never lasts more than a day—sweet, tart, and topped with the most buttery crisp topping ever. Trust me, one bite and you’ll be hooked like I am!
If you’re looking for a dessert that screams summer, this strawberry rhubarb crisp is it. I’ve tested and tweaked this recipe to perfection—it’s that magical mix of juicy, sweet strawberries and tart rhubarb, all bubbling under the most buttery, golden vanilla crisp topping. It’s the kind of dessert that makes your whole kitchen smell amazing and gets everyone asking for seconds.
I love how easy it is to throw together, and honestly, it’s pretty forgiving. No fussy steps, just simple ingredients that really shine. And when you spoon it warm into bowls and top it with vanilla ice cream? Pure bliss.
My daughter always asks for this one the minute rhubarb appears at the market, and I never hesitate (unless I’m making my strawberry rhubarb cobbler, which is very similar but features a biscuit-like topping). It’s a feel-good, crowd-pleasing dessert that tastes like home. You’ve got to try it!
Store and reheat instructions
Store: I put a piece of parchment paper on top of the cooled crisp and store it on my counter. It’ll keep well for at least 3 days (chances are you’ll eat it before then).
Reheat: For individual servings, scoop the crisp into bowls and reheat it in the microwave for about 30 seconds. If you want to reheat the whole thing, cover it with foil and put it into your oven at 350 degrees Fahrenheit for about 15 minutes.
Strawberry Rhubarb Crisp – with the best vanilla crisp topping
Ingredients
- 4 cups sliced strawberries
- 4 cups sliced rhubarb
- ½ cup granulated sugar
- ¼ cup cornstarch
Crisp Topping
- ¾ cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- ¾ cup brown sugar
- ½ cup butter (at room temperature)
- 1 tablespoon vanilla
Instructions
- Combine fruit: Preheat your oven to 350 degrees Fahrenheit. Place the strawberries, rhubarb, sugar, and cornstarch into a baking dish and mix well.4 cups sliced strawberries, 4 cups sliced rhubarb, ½ cup granulated sugar, ¼ cup cornstarch
- Crisp topping: In a mixing bowl, add the oats, flour, brown sugar, butter, and vanilla. Mix well – I find fingers work best for this, but you can also use a fork. It should stick together but still be a little crumbly.¾ cup old-fashioned rolled oats, ¾ cup all-purpose flour, ¾ cup brown sugar, ½ cup butter, 1 tablespoon vanilla
- Assemble: Crumble the crisp topping over the fruit – I like to leave a little of the fruit showing at the edges.
- Bake: Cover the baking dish with a piece of foil and bake for 30 minutes. Remove the foil and continue to bake for 14-20 minutes, until it is bubbling at the edges and the crisp topping has browned. Let the crisp cool for about 15 minutes before serving.
Nutrition
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