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The best and easiest summer dessert ever, strawberry rhubarb crisp comes together with simple, fresh ingredients and has all the bright and fruity flavors you’ll love!
All hail summer crisps! They are truly the easiest dessert to bake, but they just *FEEL* fancy and decadent. This one’s packed with strawberries and rhubarb for a sweet-tart punch.
Oh, crisps. You gotta love them. They’re one of the easiest desserts to bake and they’re a perfect summer recipe! This one, especially. It’s got chopped strawberry for that sweet berry flavor and rhubarb for a little earthy tartness. The combination is perfection, and it’s silly how easy it all comes together.
Crisps are my go-to in the summers because you can make them using all kinds of fruit, and the rest of the ingredients are simple pantry items you probably have hanging around already! Served with some vanilla ice cream or freshly whipped cream, this dessert is perfection!
Table of Contents:
Table of Contents
Ingredients:
- Rhubarb: Rhubarb looks sort of like red or pink celery, but its taste is more tart than savory, perfect to balance with sweet strawberries.
- Strawberries: These berries add the nicest color and sweetness to the crisp.
- Sugar: Sugar draws out the liquid from the fruit to create a jam-like consistency as it bakes, plus adds sweetness
- Cornstarch: This thickens the fruit mixture.
- Brown sugar: Brown sugar in the crisp topping adds nice caramelized sweetness and color.
- Flour: Flour helps to bind chunks of the crisp topping together.
- Oats: Oats add nice texture to create a crunchy topping.
- Pecans: Pecans bring a nuttiness and extra element of crunch.
- Butter: Butter helps everything meld together as it bakes and gives the crisp a nice richness.
- Vanilla: Vanilla adds just a touch of warmth.
See recipe card below for full information on ingredients and quantities
Serving Suggestions:
Serve warm with fresh whipped cream, vanilla ice cream, additional fresh fruit, or solo! You can’t go wrong no matter how you serve it.
What Else to Use in A Crisp:
You can use so many delicious fruits in a crisp. Follow these same instructions, and just make sure your larger fruit is cut into bite-sized pieces. If using frozen fruit, no need to thaw — just add 5 minutes to your baking time!
- Blueberries
- Blackberries
- Raspberries
- A combination of berries
- Pear
- Apple
- Pineapple
- Cherries
Frequently Asked Questions:
You can store leftover crisp in its baking dish if it has a tight cover (or wrap tightly with foil or plastic wrap) — just keep in the fridge for 4 to 5 days. Or you can store in another airtight container with a lid for the same amount of time.
To reheat, simply place the amount you want to serve in a parchment-lined baking dish, and warm in a 350 degrees F. oven for about 10 minutes.
Pie, Crisps, and Tart Recipes:
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Healthy Pumpkin Pie Recipe
Pies, Crisps & Tarts
Homemade Coconut Cream Pie
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Homemade Chocolate Cream Pie
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Hoosier Sugar Cream Pie
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Strawberry Rhubarb Crisp
Ingredients
For the Fruit:
- 2 cups chopped rhubarb
- 1 pound strawberries, stem removed and quartered
- 1/2 cup sugar
- 1 tablespoon cornstarch
For the Crisp Topping:
- 1/2 cup packed brown sugar
- 1/2 cup flour
- 1 cup old fashioned oats
- 1/2 cup pecans, chopped
- 1/2 cup salted butter, melted
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 375 degrees F. Lightly spray an 8×8 or 9×9-inch square baking dish with cooking spray. Set aside.
- In a medium bowl, combine the chopped rhubarb, strawberries, sugar, and cornstarch, and stir to combine.
- In a second medium bowl, combine the sugar, flour, oats, and pecans. Stir with a fork to combine.
- Add the melted butter and vanilla, and stir until no dry powder is left.
- Stir the rhubarb mixture again, and then place it in your baking dish.
- Place the crisp topping on top of the rhubarb in the dish.
- Cook for 20 to 25 minutes, until the crisp is lightly browned and the rhubarb is bubbling around the edges.
- Let the crisp cool for 5 minutes before serving hot with ice cream or fresh whipped cream.
Notes
- If the strawberries are very large, cut them a bit smaller than quarters. The goal is to have bite-sized pieces.
This is such an easy but delicious recipe! We are in the middle of a heat wave so I watered the garden early in the morning did a quick harvest and am baking a little morning surprise before the kids get up and it’s cool enough to run the oven! Thank you for a great website and delicious recipes!
Stay safe in the heat Shannon! Thank you so much for making this recipe and leaving great review!