Strawberry Rhubarb Crisp

Sweet strawberries, tart rhubarb, and a golden, buttery oat crumble topping—this easy Strawberry Rhubarb Crisp is spring in dessert form! Perfect served warm with a scoop of creamy vanilla ice cream!

Course Dessert

Cuisine American

Keyword Strawberry Rhubarb Crisp

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 316kcal

Author Michelle

Ingredients

Strawberry Rhubarb Filling

4 cups fresh strawberries washed and quartered
2 cups fresh rhubarb sliced into ½-inch chunks
½ cup granulated sugar
2 tablespoons cornstarch
½ tablespoon orange zest

For the Crumble Topping

1 cup flour
¾ cup brown sugar
2 teaspoons cinnamon
Dash of salt
⅔ cup butter cold, thinly sliced
1 cup quick oats

Instructions

Preheat oven to 375°F.
Add all filling ingredients to a 10-inch cast iron skillet or a 9"x13" casserole dish. Gently stir to coat. Set aside.
In a large mixing bowl, add flour, brown sugar, cinnamon, and salt. Whisk to combine.
Cut in cold butter with a fork or pastry cutter until mixture forms pea-sized lumps.
Stir in oats, and cut in just a little bit with a fork or pastry cutter to incorporate.
Sprinkle crumble topping on top of strawberry rhubarb filling.
Bake in the preheated oven until crisp and lightly browned, about 45 minutes.
Allow the crisp to cool for about 30 minutes before serving. Serve warm topped with vanilla ice cream.

Video

Notes

Storage: Store leftovers covered in the refrigerator for up to 3 to 5 days. Reheat entire dish in the oven at 350°F for about 20 minutes until it’s warmed through. Or scoop a single serving onto a microwave-safe dish and microwave for about 30 seconds or until heated through (microwave times will vary depending on size of microwave)
Freezer Directions: Freeze before baking. Prepare as directed then cover tightly and freeze for up to 3 to 6 months. To bake from frozen, preheat oven to 350°F. Bake for about 50-60 minutes, or until hot and bubbly around the edges and the juices look slightly thickened.

Nutrition