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Strawberry rhubarb crisp in a white bowl topped with cream and a strawberry with a spoon in it.
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5 from 12 votes

Easy Strawberry Rhubarb Crisp

This easy Strawberry Rhubarb Crisp is the perfect summer dessert! Easier to make than pie and prepped in just minutes.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 6

Ingredients

For the Filling:

  • 1/4 cup cornstarch
  • 1/2 cup granulated sugar or less
  • 2 tbsp brown sugar
  • 3 cups sliced fresh rhubarb sliced 1/2 inch thick (2-3 stalks)
  • 1 lbs strawberries hulled and quartered
  • 2 tsp vanilla extract

For the Topping:

  • 1 cup old-fashioned oats
  • 1/2 cup brown sugar packed
  • 1/2 cup unsalted butter softened
  • 1/3 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp salt

Instructions

  • Preheat the oven to 350°F (180°C) and grease a 9-inch square or similar sized baking dish.
  • In a large bowl, combine cornstarch and sugars. Add rhubarb slices, strawberry slices, and vanilla extract. Toss to coat.
  • Transfer the mixture to the baking dish.
  • In a medium bowl, combine the old-fashioned oats, brown sugar, butter, flour, cinnamon, and salt. 
  • Mix the ingredients together until large cookie dough like crumbs form. Drop small pieces of the topping evenly over the filling until you used all of the topping.
  • Bake at 350°F for about 45-60 minutes, until the fruit filling is cooked and bubbling and the topping is nicely browned. Let the crisp rest for about 10 minutes before serving. Serve warm with ice cream or whipped cream if desired.

Video

Nutrition

Calories: 419kcal | Carbohydrates: 66g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 110mg | Potassium: 372mg | Fiber: 4g | Sugar: 43g | Vitamin A: 545IU | Vitamin C: 49.3mg | Calcium: 99mg | Iron: 1.5mg