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Delicious Strawberry Rhubarb Crisp with Oat Topping, fresh strawberries and rhubarb dessert.

Strawberry Rhubarb Crisp with Oat Topping

This cozy dessert combines sweet strawberries and tart rhubarb under a crunchy oat topping, perfect for a warm treat without the fuss of pie dough.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Baking, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Fruit Filling
  • 4 cups Fresh strawberries, hulled and cut in halves or quarters
  • 2 cups Rhubarb, sliced into small pieces about half inch thick
  • 1 cup White sugar for the fruit
  • 2 tablespoons Cornstarch to thicken the fruit juices
  • 2 tablespoons Lemon juice to enhance flavor
  • 1 pinch Salt to balance sweetness
Oat Topping
  • 2 cups Old fashioned oats for a classic crisp texture
  • 1 cup All purpose flour to help the topping clump
  • 1 cup Brown sugar for the topping
  • 1 teaspoon Cinnamon adds warmth
  • 1 teaspoon Salt
  • 1/2 cup Butter, cold for a crumbly topping

Method
 

Preparation
  1. Preheat your oven to 350°F.
  2. Butter or spray an 8 by 8 baking dish lightly, especially the corners.
  3. In a large bowl, mix together the strawberries, rhubarb, white sugar, cornstarch, lemon juice, and a pinch of salt until the fruit looks glossy.
  4. Pour the fruit mixture into the baking dish and spread it out evenly.
  5. In another bowl, mix the oats, flour, brown sugar, cinnamon, and salt for the oat topping.
  6. Cut in the cold butter with your fingers until the mixture resembles chunky crumbs.
Baking
  1. Sprinkle the oat topping over the fruit, covering most of the surface.
  2. Bake for 40 to 50 minutes or until the fruit is bubbling and the topping is golden brown.
  3. Let it sit for at least 15 minutes before scooping to help the juices thicken.

Notes

If you want to make it ahead of time, bake and let it cool, then rewarm in the oven for 10 to 15 minutes before serving. Leftovers can be refrigerated for up to 4 days; reheat at 325°F.