Strawberry Rhubarb Oat Crisp (Printable)

Tart rhubarb and sweet strawberries baked beneath a golden oat crumble topping.

# What You'll Need:

→ Fruit Filling

01 - 3 cups fresh rhubarb, sliced ½-inch thick
02 - 3 cups fresh strawberries, hulled and halved
03 - ¾ cup granulated sugar
04 - 2 tablespoons cornstarch
05 - 1 tablespoon lemon juice
06 - 1 teaspoon vanilla extract

→ Oat Crumble Topping

07 - 1 cup old-fashioned rolled oats
08 - ¾ cup all-purpose flour
09 - ⅔ cup light brown sugar, packed
10 - ½ teaspoon ground cinnamon
11 - ¼ teaspoon salt
12 - ½ cup unsalted butter, cold and cut into small cubes

# How To Make It:

01 - Preheat oven to 350°F.
02 - In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla. Toss gently until fruit is well coated.
03 - Transfer the fruit mixture to a lightly greased 8x8-inch baking dish.
04 - In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
05 - Evenly sprinkle the oat crumble topping over the fruit.
06 - Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
07 - Let cool for at least 10 minutes before serving. Serve warm, optionally with vanilla ice cream.

# Expert Tips:

01 -
  • The juxtaposition of tart rhubarb and sweet strawberries creates a flavor profile you cannot get from any other fruit combination
  • This crisp comes together in under 20 minutes of active prep, making it perfect for unexpected guests or weeknight cravings
  • The oat crumble topping stays perfectly crisp and golden, never soggy, even the next day
02 -
  • Cold butter is non-negotiable for crisp crumble topping, warm or soft butter will melt into the fruit layer instead of staying on top
  • The fruit will continue to thicken as it cools, so if the juices seem thin right out of the oven, give it at least 15 minutes before judging
  • Cover the edges of your baking dish with foil after 25 minutes if the topping is browning too quickly while the fruit still needs time
03 -
  • Rhubarb leaves are toxic, so trim them off completely before slicing the stalks
  • Use a light-colored baking dish so you can see exactly when the fruit juices are bubbling around the edges
  • If your fruit seems especially juicy, add an extra tablespoon of cornstarch to prevent a soupy filling

Go Back