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–+ servings
bowl full of Strawberry Rhubarb Crisp with a gold spoon in it and vanilla ice cream
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes

Strawberry Rhubarb Crisp

A juicy, sweet, tart rhubarb-strawberry filling topped with a crunchy streusel topping. What fruit crisp dreams are made of!
Yield: 12

Ingredients

For the filling

  • 1 1/2 pounds fresh strawberries 5 cups; hulled and halved or quartered if larger berries
  • 1 pound rhubarb 4 cups; about 3 large stalks
  • 2/3 cup granulated sugar 145g
  • 1 teaspoon freshly grated orange zest
  • 1 tablespoon freshly squeezed orange juice 14g
  • 1 teaspoon pure vanille extract
  • 2 tablespoons all-purpose flour

For the crumble topping

  • 1 cup rolled oats 105g
  • 3/4 cup all-purpose flour 105g
  • 3/4 cup light brown sugar 120g
  • 1 teaspoon pumpkin pie spice optional but highly recommended!
  • 1/8 teaspoon fine-grain sea salt 2g
  • 1/2 cups chopped pecans optional
  • 1/2 cup unsalted butter 8 ounces/1 stick; melted
  • 1 teaspoon pure vanilla extract

Equipment

  • 1 9x13 baking pan

Instructions

  • Preheat your oven to 350°F.

Prep the berries & rhubarb

  • Place the strawberries and rhubarb in a large bowl. Stir in the granulated sugar, orange zest, orange juice, vanilla, and 2 tablespoons flour until well-combined. Pour into a 9"x13" baking dish.

Make the topping

  • In a medium bowl, mix together the flour, oats, sugar, salt and the pumpkin pie spice and pecans if using.
  • Add the melted butter and vanilla and stir together until combined.
  • Pour the crumble topping over the top of the rhubarb and strawberries making sure to cover all of the fruit.

Bake

  • Bake until the fruit is bubbling and the topping is golden brown, 35-45 minutes. Serve with vanilla ice cream or whipped cream.

Notes

Gluten-Free Option:

Swap oat flour for the all-purpose flour in the topping and cornstarch or tapioca flour for the flour in the berries. Use certified GF oats.

Dairy-Free/Vegan Option:

Use vegan butter.

Nutrition Facts

Serving: 1cup, Calories: 282kcal, Carbohydrates: 43g, Protein: 3g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 20mg, Sodium: 32mg, Potassium: 274mg, Fiber: 3g, Sugar: 28g, Vitamin A: 288IU, Vitamin C: 37mg, Calcium: 65mg, Iron: 1mg