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Classic Strawberry Rhubarb Crisp
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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.

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 8x8 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!