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Easy Crunchy Strawberry Rhubarb Crisp Recipe with Oat Topping for Perfect Summer Dessert

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A sweet-and-tart summer dessert featuring fresh strawberries and rhubarb topped with a crunchy oat topping, perfect for warm afternoons and gatherings.

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and halved (about 600g / 21 oz)
  • 3 cups rhubarb, chopped into 1/2-inch pieces (about 360g / 12.7 oz)
  • 3/4 cup granulated sugar (150g / 5.3 oz)
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract (optional)
  • 1 tablespoon fresh lemon juice
  • 1 cup rolled oats (90g / 3.2 oz)
  • 3/4 cup all-purpose flour (95g / 3.4 oz)
  • 1/2 cup packed light brown sugar (110g / 3.9 oz)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (113g / 4 oz), chilled and cubed

Instructions

  1. Preheat your oven to 350°F (175°C). This usually takes about 10 minutes.
  2. In a large bowl, combine the halved strawberries and chopped rhubarb. Sprinkle the granulated sugar, cornstarch, and salt over the fruit. Add the lemon juice and vanilla extract if using. Gently toss everything together until the fruit is evenly coated.
  3. Transfer the fruit mixture to your 9×9-inch baking dish. Spread it out evenly.
  4. In a medium bowl, mix the rolled oats, flour, brown sugar, cinnamon, and salt. Add the chilled, cubed butter. Using a pastry cutter, two knives, or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
  5. Evenly sprinkle the oat topping over the fruit filling without pressing it down.
  6. Bake in the preheated oven for 40-45 minutes until the topping is golden brown and crispy and the fruit is bubbling and tender.
  7. Remove from oven and let cool for at least 20 minutes to allow the filling to set.
  8. Serve warm or at room temperature, optionally topped with vanilla ice cream or whipped cream.

Notes

Keep the butter cold to ensure a crumbly, crunchy topping. Toss fruit with cornstarch to avoid soggy filling. Do not press the topping down to keep it crispy. If topping browns too quickly, cover loosely with foil halfway through baking. Let the crisp cool 15-20 minutes before serving for easier slicing. You can substitute almond flour for gluten-free, and vegan butter or coconut oil for dairy-free versions.

Nutrition

Keywords: strawberry rhubarb crisp, oat topping, summer dessert, fruit crisp, easy dessert, crunchy topping, rhubarb recipe, strawberry dessert

Find it online: https://goldensimmer.com/easy-crunchy-strawberry-rhubarb-crisp-recipe-with-oat-topping-for-perfect-summer-dessert/