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A golden brown strawberry rhubarb crisp in a baking dish with bubbling red fruit juices and a buttery oat topping.

Strawberry Rhubarb Crisp

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 385 kcal

Ingredients
  

  • 3 cups fresh rhubarb, cut into 1/2-inch pieces
  • 3 cups fresh strawberries, hulled and halved
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarc h
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup old -fashioned rolled oats
  • 1 cup all -purpose flour
  • 1 cup light brown sugar, packed
  • 1/2 cup unsalted butter, chilled and cubed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon sal t

Instructions
 

  • Preheat the oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish.
  • In a large mixing bowl, combine the rhubarb, strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract; toss until the fruit is evenly coated.
  • Transfer the fruit mixture into the prepared baking dish, spreading it into an even layer.
  • In a separate medium bowl, whisk together the rolled oats, flour, brown sugar, cinnamon, and salt.
  • Integrate the chilled butter cubes into the dry mixture using a pastry cutter or fork until the mixture forms pea-sized crumbs.
  • Distribute the crumble topping evenly over the fruit layer in the baking dish.
  • Bake for 40 to 45 minutes, or until the fruit juices are bubbling and the topping is golden brown.
  • Remove from the oven and allow to rest for 15 to 20 minutes to allow the filling to set before serving.