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–+ servings
A bowl of Strawberry Rhubarb Crisp topped with vanilla ice cream, served with a spoon, fresh strawberries, and rhubarb stalks alongside.

Strawberry Rhubarb Crisp - with the best vanilla crisp topping

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
This strawberry rhubarb crisp is the perfect balance of sweet and tart, all tucked under the best vanilla-scented crisp topping. It’s an easy, crowd-pleasing dessert that tastes like summer in every bite.

Ingredients

  • 4 cups sliced strawberries
  • 4 cups sliced rhubarb
  • ½ cup granulated sugar
  • ¼ cup cornstarch

Crisp Topping

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
    Image for recipe instruction:A white baking dish filled with chopped strawberries and rhubarb mixed with sugar, ready to be baked into a delicious Strawberry Rhubarb Crisp, sits on a white marble surface.
  • 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
    Image for recipe instruction:A glass mixing bowl containing a mound of raw cookie dough for a delicious Strawberry Rhubarb Crisp sits on a white marble surface.
  • Assemble: Crumble the crisp topping over the fruit - I like to leave a little of the fruit showing at the edges.
    Image for recipe instruction: A white baking dish filled with sliced strawberries and rhubarb for a classic Strawberry Rhubarb Crisp, topped with an uncooked oat crumble mixture, sits on a white surface.
  • 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.
    A baked Strawberry Rhubarb Crisp with a golden brown oat topping in a white rectangular dish, filled with vibrant red fruit filling, photographed from above.
Serving: 1 = ⅛ of the recipe, Calories: 355kcal, Carbohydrates: 59g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 31mg, Sodium: 101mg, Potassium: 360mg, Fiber: 4g, Sugar: 37g, Vitamin A: 425IU, Vitamin C: 47mg, Calcium: 91mg, Iron: 1mg