This Strawberry Rhubarb Crisp is easy to make, and it is the perfect springtime dessert!
Strawberry Rhubarb Crisp
I am so excited to share this Strawberry Rhubarb Crisp with you today. I first got the idea to make this a few weeks ago, actually as the dessert for our Easter dinner. I always think of strawberry and rhubarb going together in a pie, but to be honest, I don’t really make pie that often.
I love crisps because they are so simple to make and they taste amazing. You can pretty much use whatever fruit is in season, toss on some of that crispy topping, bake it until it is golden and bubbly, and if you happen to have some vanilla ice cream on hand (do try), you have a dessert made in heaven.
How to make a crisp
Mix flour, oats, sugar, butter, and a pinch of salt and compact on top of your filling. Bake at 350 degrees until the top is golden and bubbly. For years I’ve been using an apple crisp recipe from Rachel Ray, and this is pretty similar, just with the fruit swapped out.
I baked these in some cute little 6.5 inch Lodge cast iron skillets (check them out HERE, this is my affiliate link), but you can also just bake it in a regular baking dish (8×8 size or close to that). Since I used two small skillets, they baked a bit faster than when it is in one larger dish. These were done in 30 minutes, but it would be more like 45 minutes in a larger dish. You know it is done when the top is golden and the filling is bubbling.
Strawberry Rhubarb Crisp is perfect for Spring!
I reallllly recommend having some ice cream on hand to serve with this. In my opinion it takes a crisp from pretty good to AMAZING, especially when the crisp is warm and the ice cream is just starting to melt into it. Mmmmm-hmmmm.
Don’t forget to watch the video and tell me what you think! Also if you like it, please share it with your friends!
Strawberry Rhubarb Crisp
For The Filling:
- 10 ounces sliced rhubarb about 2 cups
- 10 ounces sliced strawberries about 2 cups
- juice of half a lemon
- 1/3 cup sugar**
- 2 teaspoons cornstarch
For The Crisp Topping:
- 1/2 cup flour
- 1/2 cup old fashioned oats not quick cooking
- 1/4 cup white sugar**
- 1/4 cup brown sugar
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter cut into cubes (1/2 stick)
- Preheat oven to 350°F
- Combine all ingredients for the filling in a bowl, toss together until mixed. Set aside.
- In a separate bowl, combine all ingredients for crisp topping. Mix together until incorporated and mixture resembles wet sand (I use my hands for this, but you can use a fork if you prefer).
- Pour the filling mixture into a baking dish (I used 2 six and a half inch cast iron skillets, but you can also use one 8x8 inch baking dish).
- Bake until top is golden and filling is bubbly. In the two smaller baking dishes this took 30 minutes. If you use a larger baking dish, it may take 45 minutes to an hour.
- When done, allow to sit for a few minutes before serving. Serve with vanilla ice cream.
**If you have vanilla sugar on hand, use it!
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