This Strawberry Rhubarb Crisp is an old-fashioned, simple, sweet, and tart summer dessert with a deliciously buttery and crispy crumble topping made from oatmeal and brown sugar.
Strawberry Rhubarb Crisp
It’s strawberry picking season, and if you’re looking for ways to use those pints of sun-ripened berries, you have to try this Strawberry Rhubarb Crisp recipe!
If you’re already a fan of traditional Apple Crisp, you’ll love this summery version that has a strawberry-rhubarb twist!
This delicious dessert features a luscious filling of juicy strawberries and tart rhubarb with a touch of sugar. It’s topped with a buttery, spice-filled oatmeal crumble topping — yep, the same one you know and love from my Apple Crisp!
When you’re craving ripe, red strawberries, Strawberry Crisp is the perfect treat to make and enjoy with friends and family. Add a scoop of vanilla ice cream or a dollop of whipped cream, and this dish is completely irresistible, even when the weather gets hot.
I’m a sucker for anything strawberry, from classic shortcake to creamy smoothies, but Strawberry Crisp is a slightly different way to use the season’s sweetest berry.
In addition to the fresh flavor of the berries, this dessert has a touch of warm nostalgia, thanks to the cinnamon, nutmeg, and brown sugar in the crumble topping.
Did I mention that this recipe is incredibly simple to make? Whip up one (or two, or three!) pans of Strawberry Crisp for a tempting treat to share at your next cookout, celebration, or dinner party!
And with the Fourth of July coming up tomorrow, you can serve up Strawberry Crisp with ice cream and a handful of blueberries. A red, white, and blue dessert with some of the season’s best berries… can you get any more patriotic than that?
If you’re heading to the strawberry patch anytime soon, pick an extra pint or two and keep this scrumptious recipe in your back pocket! Juicy, crumbly Strawberry Rhubarb Crisp is a crave-worthy treat that you and your family will enjoy all summer long.
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Strawberry Rhubarb Crisp
Ingredients
Filling:
- 2 cups fresh strawberries, hulled and chopped
- 2 cups fresh rhubarb, chopped
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup cold unsalted butter cubed
Topping:
- 1 cup quick 1-minute oats
- 1 cup light brown sugar
- 1 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter melted
Instructions
- Preheat oven to 350 degrees F.
- Stir together filling ingredients in a large bowl and dump into a greased 9×9-inch baking dish.
- Mix together the topping ingredients until a thick crumble forms. Spoon out over the fruit mixture and gently press to cover.
- Bake for 35 to 40 minutes.
- Remove from oven and serve warm or at room temperature with ice cream and whip cream, if desired.
Nutrition
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