Variation
Add 50g of chopped pecans or walnuts to the crumble for extra nuttiness.
Dessert · Baking · American
Strawberry Rhubarb Crisp With Oat Crumble
This strawberry rhubarb crisp combines sweet summer berries with tart rhubarb under a crunchy oat topping. It is the perfect seasonal dessert for any home cook.
Prep
20 min
Cook
45 min
Difficulty
Easy
Serves
8
Preparation
Get these tasks done before you start cooking.
Fruit Prep
- 1
Macerate the Fruit
Toss the rhubarb, strawberries, sugar, cornstarch, vanilla, and ginger in a large bowl.
Tip: Letting the fruit sit for 10 minutes helps the cornstarch dissolve into the juices.
Topping Prep
- 1
Cut in the Butter
Mix flour, oats, brown sugar, salt, and cinnamon. Rub the cold butter cubes into the mixture using your fingers or a pastry cutter.
Tip: Stop when the mixture looks like pea-sized crumbs; do not overwork it into a paste.
How to Make Strawberry Rhubarb Crisp With Oat Crumble
Total time: 1 h 5 min · Yields 8 servings
- 1
Preheat and Prepare
Preheat your oven to 190°C (375°F). Lightly grease a 9x9 inch baking dish or a 2-quart ceramic casserole dish with butter.
- 2
Assemble the Filling
Pour the prepared strawberry and rhubarb mixture into the baking dish, spreading it into an even layer to ensure consistent cooking.
- 3
Add the Crumble
Distribute the oat crumble topping evenly over the fruit. Press down very lightly to ensure the topping adheres to the fruit juices.
- 4
Bake Until Bubbly
Bake for 40 to 45 minutes. The topping should be deep golden brown, and the fruit juices should be thick and bubbling around the edges.
- 5
Cool and Set
Remove from the oven and let the crisp rest for at least 15 minutes before serving. This allows the fruit filling to thicken properly.
Chef's Tips
- Use cold butter for the topping to ensure a flaky, crisp texture rather than a greasy one.
- If your strawberries are exceptionally sweet, you can reduce the filling sugar by 25 grams.
- Check the crisp at the 30-minute mark; if the oats are browning too fast, tent the dish loosely with foil.
What to Serve with Strawberry Rhubarb Crisp With Oat Crumble
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Vanilla bean ice cream
- Crème fraîche
- Greek yogurt for a breakfast twist
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Replace half the strawberries with raspberries for a sharper berry profile.
Variation
Substitute gluten-free all-purpose flour for a GF-friendly version.
Storage & Reheating
Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 175°C oven for 10 minutes to restore the topping's crunch.
Further reading
Frequently asked questions
Can I use frozen fruit for this strawberry rhubarb crisp?
Yes, you can use frozen strawberries and rhubarb. Do not thaw them first, but add an extra teaspoon of cornstarch to account for the extra moisture.
Why is my strawberry rhubarb crisp soggy?
Soggy crisp is usually caused by not using enough thickener (cornstarch) or fruit that was too wet. Ensure you follow the measurements for the oat crumble to create a moisture barrier.
Do I need to peel the rhubarb?
No, you do not need to peel rhubarb for a crisp. The skin softens significantly during baking and provides a beautiful pink color.
How do I know when the strawberry rhubarb crisp is done?
The topping should be a rich golden brown, and you should see the fruit juice bubbling vigorously near the sides of the dish.
Can I make the crumble topping in advance?
Yes, you can prepare the oat crumble and store it in an airtight container in the fridge for 2 days or freeze it for up to a month.
Is rhubarb safe to eat raw?
The stalks are safe and tart, but the leaves are toxic and must be discarded immediately.
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