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

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A simple and delicious strawberry rhubarb crisp with a crunchy oat topping, perfect for summer gatherings and easy enough for weeknight desserts.

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and halved (about 600g / 21 oz)
  • 3 cups fresh rhubarb, chopped into ½-inch pieces (about 375g / 13 oz)
  • ¾ cup granulated sugar (150g / 5.3 oz) (adjust to taste depending on fruit sweetness)
  • 2 tablespoons cornstarch (or arrowroot powder for gluten-free)
  • 1 teaspoon vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup old-fashioned rolled oats (90g / 3.2 oz)
  • ⅓ cup all-purpose flour (45g / 1.6 oz) (or almond flour for gluten-free option)
  • ⅓ cup packed light brown sugar (70g / 2.5 oz)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed (85g / 3 oz) (use dairy-free butter if needed)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the halved strawberries and chopped rhubarb.
  3. Add sugar, cornstarch, vanilla extract, and lemon juice. Toss gently but thoroughly to coat the fruit evenly.
  4. Transfer the fruit mixture to a 9×9-inch (23×23 cm) baking dish, spreading it out evenly.
  5. In a medium bowl, mix rolled oats, flour, brown sugar, cinnamon, and salt.
  6. Cut the cold butter into the oat mixture using a pastry cutter, two forks, or fingers until the mixture looks crumbly with pea-sized clumps.
  7. Sprinkle the oat topping evenly over the fruit filling, covering all spots.
  8. Bake in the preheated oven for 40-45 minutes until the topping is golden brown and the fruit filling is bubbling around the edges.
  9. Remove from oven and let cool for at least 15 minutes to allow the filling to set.
  10. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Notes

Keep butter cold when mixing the oat topping to achieve a crunchy texture. If topping browns too fast, tent with foil halfway through baking. Use fresh ripe fruit for best results. For gluten-free, substitute flour and oats accordingly. For dairy-free/vegan, use coconut oil or vegan butter and vegan sugar. Leftovers taste better after resting in fridge overnight. Reheat gently to keep topping crunchy.

Nutrition

Keywords: strawberry rhubarb crisp, oat topping, summer dessert, easy dessert, fruit crisp, gluten-free option, vegan option

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