This post may contain affiliate links. Please read our disclosure policy.

This Strawberry Rhubarb Crisp is easy to make, and it is the perfect springtime dessert!This Strawberry Rhubarb Crisp is easy to make and is the perfect spring dessert!

This Strawberry Rhubarb Crisp is easy to make and is the perfect spring dessert!

Jump to recipe

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.

This Strawberry Rhubarb Crisp is easy to make and is the perfect spring dessert!

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.

This Strawberry Rhubarb Crisp is easy to make and is the perfect spring dessert!

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.

This Strawberry Rhubarb Crisp is easy to make and is the perfect spring dessert!

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.

This Strawberry Rhubarb Crisp is easy to make and is the perfect spring dessert!

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.

This Strawberry Rhubarb Crisp is easy to make and is the perfect spring dessert!

Don’t forget to watch the video and tell me what you think!  Also if you like it, please share it with your friends!

 

4 Week Meal Plan for 30-Minute Meals
Includes recipes, shopping lists and suggestions!

Please enable JavaScript in your browser to complete this form.

Strawberry Rhubarb Crisp

Prep 10 minutes
Cook 30 minutes
Total 40 minutes
Servings 4 Servings
This Strawberry Rhubarb Crisp is easy to make and is the perfect spring dessert!

Ingredients 

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)

Instructions 

  • 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.

Notes

*Please remember that ovens vary, as well as your baking dish. Crisp is done when top is golden and filling is bubbling.
**If you have vanilla sugar on hand, use it!

Nutrition

Calories: 403kcal | Carbohydrates: 71g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 156mg | Potassium: 384mg | Fiber: 4g | Sugar: 47g | Vitamin A: 420IU | Vitamin C: 48.8mg | Calcium: 92mg | Iron: 1.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baked Goods/Breads, Desserts
Cuisine: American
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!

This Strawberry Rhubarb Crisp is easy to make and is the perfect spring dessert!

Disclosure: This post contains affiliate links, which means that if you purchase the items I recommend through the links I provide, I get a small commission. For more info, please see my disclosure policy. Thanks for supporting Fox and Briar!

Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

Related Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

43 Comments

  1. I just made this in 4 x 3.5” individual cast iron pans. Besides being so cute this is hands down the very Best crisp that I have ever made. I will be making this over and over again. I’m thinking of so many different fruits you can substitute with this recipe. I did add a teaspoon of cinnamon to the crumble.

  2. I was looking for a recipe just like this! I was only making it for me so I halved it and made it in one mini-cast iron skillet! I ate it with vanilla ice cream and it was everything I was hoping it would be! Sooo delish! Thank you so much!