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Easy Strawberry Rhubarb Crisp Recipe with Perfect Buttery Oat Topping

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A quick and easy dessert featuring a sweet and tart strawberry and rhubarb filling topped with a buttery, crispy oat topping. Perfect for spring and summer gatherings.

Ingredients

Scale
  • 3 cups fresh strawberries, hulled and halved (or quartered if large)
  • 3 cups rhubarb, chopped into 1/2-inch pieces (fresh or frozen)
  • 3/4 cup granulated sugar (adjust to taste)
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1 cup old-fashioned rolled oats
  • 3/4 cup all-purpose flour (or almond flour for gluten-free)
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled slightly (or dairy-free butter/coconut oil for vegan)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine chopped rhubarb and halved strawberries. Sprinkle with sugar, cornstarch, lemon juice, and lemon zest. Gently toss until evenly coated. Set aside for 10 minutes to let juices release.
  3. In a large bowl, mix rolled oats, flour, brown sugar, cinnamon, and salt. Pour in melted butter and stir with a wooden spoon until crumbly but holds together when pressed. Add more melted butter if too dry.
  4. Transfer the fruit mixture into a 9×9-inch baking dish, spreading evenly. Sprinkle oat topping evenly over the fruit.
  5. Bake for 35-40 minutes until topping is golden brown and juices bubble around edges. If topping browns too fast, tent loosely with foil halfway through baking.
  6. Remove from oven and let rest for at least 15 minutes before serving to allow filling to thicken.

Notes

If topping browns too quickly, tent with foil halfway through baking. For extra crispiness, broil for 1-2 minutes at the end but watch closely. Cornstarch is key to prevent soggy filling. Can substitute arrowroot or tapioca starch for cornstarch. Use almond flour for gluten-free and coconut oil or vegan butter for vegan adaptation. Frozen fruit can be used but drain excess liquid before mixing.

Nutrition

Keywords: strawberry rhubarb crisp, fruit crisp, oat topping, easy dessert, summer dessert, gluten-free option, vegan option

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