If you're looking for a no-fuss, crowd pleasing dessert, you're looking at it! This easy strawberry rhubarb crisp is made with alllll the garden fresh rhubarb and sweet strawberries, plus topped with a buttery, streusel topping. Serve this fruit crisp à la mode for the ultimate sweet treat!
My favorite recipes are those that aren't fussy or pretentious. Even if you have never baked anything in your life, you can make this cobbler and it will turn out just as tasty as mine. I'll show you how!
Easy Strawberry Rhubarb Crisp
Is there anything better than seasonal fruit? When I see the rhubarb growing it's big, elephant ear shaped leaves in the garden, my mouth pretty much starts watering. It's no secret what's coming next! Cobblers, Rhubarb Sour Cream Cake, crisps, quick breads, pies.... and could it be any more perfect that the June-bearing strawberries are ready at the exact same moment as the rhubarb? Match made in heaven. Or, rather, the farmer's market.
This was inspired by my basic recipe for The Best Quick Cobbler, but instead of the cake-like crust, this one has a hearty oat streusel. If you are serving a brunch and want to cover all your bases, serve this with my Breakfast Casserole for the savory and hearty, then finish the meal with a slice of this sweet crisp. The casserole is written with the turkey hunter in mind, but any breakfast sausage would be delicious in it!
Jump to:
- Easy Strawberry Rhubarb Crisp
- What ingredients do you need for a strawberry rhubarb crisp?
- Instructions
- Why is strawberry rhubarb crisp the best dessert to whip up this summer?
- What's the secret to making the best crisp of all time?
- Variations for this strawberry rhubarb crisp
- Can this crisp be made vegan?
- Can this strawberry rhubarb crisp be made gluten free?
- How to store a homemade fruit crisp
- Can a crisp be frozen?
- What's the best way to reheat a fruit crisp?
- Top tip
- FAQ
- 📖 Recipe
- WHAT'S THE SECRET TO MAKING THE BESTCRISP OF ALL TIME?
- VARIATIONS FOR THIS STRAWBERRY RHUBARB CRISP
- CAN THIS CRISP BE MADE VEGAN?
- CAN THIS STRAWBERRY RHUBARB CRISP BE MADE GLUTEN FREE?
- How to store a crisp:
- DESSERTS
- 💬 Comments
What ingredients do you need for a strawberry rhubarb crisp?
One of the best things about fruity desserts is that nature does a lot of the work. You're starting with naturally sweet fruit base and then adding the buttery streusel topping and it just pushes the flavor over the edge. YUM. You'll only need 9 simple ingredients to whip up this delicious berry cobbler. I've also included vegan and gluten free variations!
Warning: my family devoured the entire pan in less than 24 hours!
- strawberries: well, obviously! You can use fresh or frozen strawberries, whatever you have on hand. When the berries are in season, which in my area is around June, I love to load up and make jams and jellies and pie fillings to use throughout the year!
- rhubarb: again, no surprises here. My garden is in zone 6B, and our last frost is usually around May 1st. I am able to harvest my rhubarb beginning in April and going through most of June. Remember, the leaves are toxic and the stalks must be cooked.
- lemon: This is optional, but adding a little freshly grated zest and juice to the berry filling really brightens it up. Skip this if you don't have a lemon handy.
- sugar: You'll need sugar for the rhubarb and strawberry filling. Yes, the berries are sweet, but the rhubarb needs a sugary balance. Feel free to use less sugar if you like your crisp more tart.
- cinnamon: It just really warms up the bright and sunny flavors of this crisp.
- oats: I used rolled oats, but quick oats are an excellent choice, too. You'll see further down in the instructions that I pulsed my oats, brown sugar, coconut, and butter in the blender to break them into smaller pieces. If you use quick oats, you can totally skip that step.
- brown sugar: The rich molasses flavor of the brown sugar is just sooo wonderful when you're making a streusel topping.
- flour: I'm using all-purpose flour. My 3 favorites are Jovial Einkorn, Food Nanny Kamut, and Bobs Red Mill Organic. If you are gluten-free, substitute with something like Bobs 1:1. The flour helps to thicken the fruit juice and gives acts like a binder in the streusel top.
- butter: You'll need butter to grease the pan, as well as make the crispy top. If you are vegan, you can use a butter substitute.
- coconut & pecans: These are optional add-ins, but not necessary. Personally, my family thinks it's great to add ½ cup each of coconut and pecans to the streusel!
See recipe card for quantities.
Instructions
Grab two mixing bowls! First we are going to make the fruit filling, then the streusel topping. Then we'll layer them together and bake. Check out the step-by-step instructions below.
Preheat the oven to 375°F. Wash the rhubarb and strawberries. Cut the rhubarb into 1 inch pieces. Remove the strawberry tops and cut them into four pieces. Add them to a bowl with the zest of one lemon, 1 tablespoon lemon juice, ½ teaspoon cinnamon, sugar and 3 tablespoons flour. Let it sit while you go on to the next step.
In a second bowl, combine the oats, remaining flour, brown sugar, and butter. I also like to add a half a cup each of pecan pieces and shredded coconut. Use a pastry cutter or food processor to pulse the topping into a coarse and chunky mixture.
Grease a 9X13 baking dish and pour the fruit in an even layer on the bottom. Top with the streusel topping. Bake for 35 minutes. You'll know it's done when the rhubarb is tender and the topping is golden.
Let the cobbler cool at least 10 minutes before serving. We like to eat it with whipped cream or a la mode!
Hint: Serve this crisp warm with vanilla ice cream!
Why is strawberry rhubarb crisp the best dessert to whip up this summer?
I know, I know... this seems like an overly confident statement, but SERIOUSLY. This crisp everything a summer dessert should be! It's super easy to make and requires only 10 minutes of prep to whip up a classic homestyle dessert. I love that it's no-fuss and delicious!
- Made with simple ingredients: Every ingredient you need to make this dessert is a classic summer market staple.
- Easily customized: Another beautiful thing about this crisp is that it's super easy to tweak. You can swap out any of the fruit for a different variety and you can even make it vegan or gluten free with just a few easy swaps.
- It's forgiving: If you cut back on the sugar or get a little heavy handed with the berries, it's not a problem! Don't sweat it. This is basically just a mess of fruit and crunchy streusel and it will taste delicious no matter what happens.
- Packed full of fresh flavor: While the butter streusel is DELISH, it's the tangy rhubarb that really steals the show.
What's the secret to making the best crisp of all time?
If you're still reading this, I bet I've already sold you on how this crips is one of the tastiest and simplest desserts to make. But there are a few tricks I have up my sleeve (thanks, Grandma!) that you need to know. Here's how to make a perfect crisp, every time:
- Be picky and use the best fruit: It's kind of a big deal. While strawberries get sweeter when they are a little over ripe, rhubarb does not. If the stalk is blemished or soft, I would compost it. Also, berries are expensive. If you can find a better deal on frozen berries, it is absolutely okay to use them in this recipe! You'll just need to increase the baking time.
- Use a food processor or blender to combine the streusel: Yes, I know. We all hate having one more dish to wash, but it's just so much easier to cut in the butter with an appliance rather than a pastry cutter. But you do you! Also, keep the butter really cold to make this process go easier.
- Serve it with something cold and vanilla: I'm thinking freshly whipped sweet cream or vanilla bean ice cream. Trust me on this one!
Variations for this strawberry rhubarb crisp
- Switch up the berries: If you're feeling adventurous, try substituting strawberries with other berries like raspberries, blueberries, or even blackberries. The combination of rhubarb with different berries can add a unique twist to your crisp.
- Add a citrus zing: For a burst of citrus flavor, consider incorporating some lemon or orange zest into the crisp topping. The zesty notes will complement the sweet and tangy combination of strawberries and rhubarb beautifully.
- Spice it up: Give your crisp a warm and comforting touch by adding spices like cinnamon, nutmeg, or cardamom. These aromatic spices can enhance the overall flavor profile and make your dessert feel extra cozy.
- Experiment with the topping: While the classic crisp topping typically consists of oats, flour, butter, and sugar, you can get creative here. Try using different types of nuts like almonds, pecans, or walnuts in the topping mixture for added crunch and flavor.
- Incorporate herbs: To add a unique twist, consider adding herbs like fresh mint, basil, or thyme to the fruit filling. These herbs can provide a refreshing and aromatic element to your dessert, making it stand out from the crowd.
- Sweeten it differently: Instead of using regular white sugar, you can experiment with alternative sweeteners like honey, maple syrup, or coconut sugar. Not only will this alter the sweetness level, but it can also lend subtle and distinct flavors to your crisp.
Can this crisp be made vegan?
A great substitution for butter in a vegan fruit crisp is coconut oil. Coconut oil has a similar texture and fat content to butter, making it a suitable replacement in many recipes. There are also many vegan butter substitutes that would work!
Can this strawberry rhubarb crisp be made gluten free?
If you follow a gluten-free diet, you can easily adapt the recipe. Swap out the regular flour for a gluten-free flour blend or use almond flour as a substitute. Just make sure to adjust the ratios accordingly for the desired texture.
How to store a homemade fruit crisp
Remember, fruit crisp is best enjoyed fresh and warm. While it can be stored, its texture may slightly change due to moisture from the fruit. Aim to consume it within a few days for the best taste and texture.
- Allow it to cool: After baking the fruit crisp, let it cool completely at room temperature. This helps prevent condensation from forming inside the container, which can make the topping soggy.
- Cover tightly: Once the fruit crisp has cooled, cover it tightly with plastic wrap or place it in an airtight container. This helps seal in the freshness and prevents any odors from transferring to the crisp.
- Refrigeration: If you plan to consume the fruit crisp within a day or two, you can store it at room temperature. However, if you want to extend its shelf life, it's best to refrigerate it. The cold temperature helps slow down the growth of bacteria and mold.
- Individual servings: If you have leftovers and prefer to enjoy them over multiple days, consider dividing the fruit crisp into individual servings before storing. This allows you to take out and reheat only what you need, without exposing the whole crisp to air and moisture.
Can a crisp be frozen?
If you have a large batch of fruit crisp or want to store it for an extended period, freezing is an option. Wrap the cooled crisp tightly in aluminum foil or place it in a freezer-safe container. When you're ready to enjoy it, thaw it in the refrigerator overnight and then reheat as mentioned above.
What's the best way to reheat a fruit crisp?
When you're ready to enjoy the stored fruit crisp, you can reheat it in the oven or microwave. For the oven, preheat it to a low temperature (around 300°F or 150°C) and warm the crisp for about 10-15 minutes, or until heated through. In the microwave, place individual servings on a microwave-safe plate and heat them in short intervals, checking for desired warmth.
Top tip
Before preparing the fruit filling, taste your fresh strawberries to assess their sweetness and acidity levels. This step is crucial because the sweetness of fruits can vary depending on their ripeness and variety. Adjust the amount of sugar accordingly in your filling to complement the natural sweetness of the berry.
FAQ
Incorporate a suitable thickening agent, such as flour, in your fruit filling. the flour helps absorb excess moisture released by the fruit as it bakes, reducing the chances of a soggy texture. Follow the recipe guidelines for the recommended amount of thickener based on the quantity of fruit you're using.
If your fruit is particularly juicy or releases a lot of liquid while macerating, drain off some of the excess liquid before assembling the fruit crisp. This can be done by using a slotted spoon or transferring the fruit to a colander and allowing it to drain for a few minutes. I doubt that will be an issue with this rhubarb filling, though.
When it comes to fruit crisps, there are a variety of fruits that work beautifully in creating a delicious and satisfying dessert. Some of the best fruits for fruit crisps include:
With their natural sweetness and ability to hold their shape during baking, apples are a classic choice for fruit crisps. Varieties like Granny Smith, Honeycrisp, or Braeburn add a delightful tartness and depth of flavor.
Whether it's luscious strawberries, juicy blueberries, or tangy raspberries, berries bring vibrant colors and intense fruity flavors to fruit crisps. They also release delicious juices while baking, contributing to a luscious filling.
Fruits like peaches, plums, and cherries offer a delightful combination of sweetness and slight tartness. They add a juicy and succulent element to fruit crisps, creating a perfect balance of flavors.
The best type of pan for baking a fruit crisp is typically a glass or ceramic baking dish. These materials distribute heat evenly, ensuring that the fruit cooks uniformly and the crisp topping bakes to perfection. The depth of the dish should be around 2-3 inches to accommodate the fruit filling and crisp topping.
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
📖 Recipe
Strawberry Rhubarb Crisp
Equipment
- 9X13 baking dish
- mixing bowls
- measuring cups & spoons
Ingredients
fruit filling
- 3 cups rhubarb chopped
- 3 cups strawberries chopped
- ⅔ cup sugar
- ½ teaspoon cinnamon
- 1 tablespoon lemon juice plus zest
- 3 tablespoons flour
streusel topping
- 1 cup rolled oats
- ¾ cup brown sugar packed
- 6 tablespoons flour
- 6 tablespoons butter cold & cubed
- ½ teaspoon cinnamon
- ½ cup shredded coconut optional
- ½ cup pecan pieces optional
Instructions
- Preheat the oven to 375°F.
- Wash the rhubarb and strawberries. Cut the rhubarb into 1 inch pieces. Remove the strawberry tops and cut them into four pieces. Add them to a bowl with the zest of one lemon, 1 tablespoon lemon juice, ½ teaspoon cinnamon, sugar and 3 tablespoons flour. Let it sit while you go on to the next step.
- In a second bowl, combine the oats, remaining flour, brown sugar, and butter. I also like to add a half a cup each of pecan pieces and shredded coconut. Use a pastry cutter or food processor to pulse the topping into a coarse and chunky mixture.
- Grease a 9X13 baking dish and pour the fruit in an even layer on the bottom. Top with the streusel topping. Bake for 35 minutes. You'll know it's done when the rhubarb is tender and the topping is golden.
- Let the cobbler cool at least 10 minutes before serving. We like to eat it with whipped cream or a la mode!
Notes
WHAT'S THE SECRET TO MAKING THE BESTCRISP OF ALL TIME?
If you're still reading this, I bet I've already sold you on how this crips is one of the tastiest and simplest desserts to make. But there are a few tricks I have up my sleeve (thanks, Grandma!) that you need to know. Here's how to make a perfect crisp, every time:- Be picky and use the best fruit: It's kind of a big deal. While strawberries get sweeter when they are a little over ripe, rhubarb does not. If the stalk is blemished or soft, I would compost it. Also, berries are expensive. If you can find a better deal on frozen berries, it is absolutely okay to use them in this recipe! You'll just need to increase the baking time.
- Use a food processor or blender to combine the streusel: Yes, I know. We all hate having one more dish to wash, but it's just so much easier to cut in the butter with an appliance rather than a pastry cutter. But you do you! Also, keep the butter really cold to make this process go easier.
- Serve it with something cold and vanilla: I'm thinking freshly whipped sweet cream or vanilla bean ice cream. Trust me on this one!
VARIATIONS FOR THIS STRAWBERRY RHUBARB CRISP
- Switch up the berries: If you're feeling adventurous, try substituting strawberries with other berries like raspberries, blueberries, or even blackberries. The combination of rhubarb with different berries can add a unique twist to your crisp.
- Add a citrus zing: For a burst of citrus flavor, consider incorporating some lemon or orange zest into the crisp topping. The zesty notes will complement the sweet and tangy combination of strawberries and rhubarb beautifully.
- Spice it up: Give your crisp a warm and comforting touch by adding spices like cinnamon, nutmeg, or cardamom. These aromatic spices can enhance the overall flavor profile and make your dessert feel extra cozy.
- Experiment with the topping: While the classic crisp topping typically consists of oats, flour, butter, and sugar, you can get creative here. Try using different types of nuts like almonds, pecans, or walnuts in the topping mixture for added crunch and flavor.
- Incorporate herbs: To add a unique twist, consider adding herbs like fresh mint, basil, or thyme to the fruit filling. These herbs can provide a refreshing and aromatic element to your dessert, making it stand out from the crowd.
- Sweeten it differently: Instead of using regular white sugar, you can experiment with alternative sweeteners like honey, maple syrup, or coconut sugar. Not only will this alter the sweetness level, but it can also lend subtle and distinct flavors to your crisp.
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