Strawberry Rhubarb Crisp with Oat Topping

This Strawberry Rhubarb Crisp is the perfect balance of sweet and tart, with a golden, buttery topping that adds just the right crunch. It’s an easy, no-fuss dessert that comes together with minimal effort and simple ingredients. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, it’s a seasonal

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Warm Strawberry Rhubarb Dessert

Classic Strawberry Rhubarb Crisp

Classic Strawberry Rhubarb Crisp with Oats

A warm and comforting dessert featuring sweet strawberries and tart rhubarb topped with a buttery, crunchy oat crisp. Easy to make and perfect for any occasion.

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Ingredients

Filling

3 cups strawberries quartered
2 cups rhubarb cut into 1-inch cubes
1 tsp lemon juice
1 cup white sugar
1 tbsp cornstarch

Crisp

2 cups oats
1 cup almond flour
1 cup brown sugar
1 tsp cinnamon
1 pinch salt
2 sticks unsalted butter melted

Instructions

Preheat oven to 350°F (175°C).
Lightly grease an 8×8 or similar-sized baking dish.
Make the filling by combining strawberries, rhubarb, lemon juice, sugar, and cornstarch in a large bowl.
Toss until well coated.
Pour the filling into the prepared baking dish and spread evenly.
Prepare the crisp topping by mixing oats, almond flour, brown sugar, cinnamon, and salt in another bowl.
Stir in melted butter until the mixture is fully coated and crumbly.
Reserve ½ cup of the crisp topping and set it aside.
Sprinkle the remaining topping evenly over the fruit filling.
Bake for 30 minutes.
Remove from oven and sprinkle the reserved ½ cup topping over the partially baked crisp.
Return to the oven for another 15–20 minutes, or until the fruit is bubbling and the top is golden and crisp.
Turn the oven to broil on low for 1–2 minutes at the end to toast the top. Watch carefully to avoid burning.
Let the crisp cool for at least 30 minutes before serving to allow the juices to set.
Serve warm with vanilla ice cream or whipped cream. Enjoy!