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Ready in just 45 minutes, this strawberry rhubarb crisp recipe is a foolproof way to enjoy your favorite summer dessert! It’s made with just a handful of easy-to-find ingredients so you can enjoy it as a last-minute dessert or keep it in the freezer for when the sweet tooth hits.
save this recipe!I grew up in Alaska, where rhubarb grows like a weed–massive, wild clumps of it lining backyards and garden beds all summer long. And every single week, like clockwork, we’d bake a strawberry rhubarb crisp.
Over the years, I’ve tested more versions of this rhubarb crisp than I can count (oven temps, oat ratios, sweetener swaps, you name it). This version is the one I always come back to. It’s reliable, wildly delicious, and uses mostly pantry staples.
Reader rating
“Wow, this was an easy and delicious recipe! Mine looks just like the picture. Looking forward to trying it with other fruits!!” —Jamie
Key Ingredients
This is just an overview – jump to the recipe for all of the measurements and full instructions!
- Rhubarb: We tested both fresh and frozen. Both work great, just be sure to thaw and drain frozen rhubarb so you don’t end up with a watery filling.
- Strawberries: Their natural sweetness balances rhubarb’s sharp edge without needing loads of extra sugar. Peak-season berries = less sugar, more flavor.
- Sugar: A little white sugar in the filling helps pull out the juices and turn everything jammy (plus, we need it to balance out that tart rhubarb).
- Cornstarch: We tested with flour, but cornstarch gave a smoother, more reliable set in the filling. No runny crisps here.
For the crisp topping, the main players are:
- Unsalted Butter: We don’t hold back. Melted into the topping, butter brings rich flavor and that golden, craggy crisp you’re really here for.
- Rolled Oats: Adds crunch and toasty texture. We tried instant oats, but they baked up too soft. Stick to old-fashioned rolled oats for the best bite.
- All-Purpose Flour: Helps hold the topping together without turning it cakey. We tested with a 1:1 gluten-free blend too; it works beautifully!
- Brown Sugar: Adds sweetness and that deep, caramelly flavor as the topping bakes. Coconut sugar swaps in well if you want to keep it unrefined.
crisp versus crumble
The terms “crumble” and “crisp” are often used interchangeably to refer to a similar type of dessert. However, there is a slight difference between the two:
Crumble: A crumble typically consists of a fruit filling topped with a mixture of flour, butter, and sugar. The topping resembles coarse breadcrumbs and becomes crisp and crumbly when baked. It lacks the addition of oats or nuts.
Crisp: A crisp, on the other hand, is similar to a crumble but includes the addition of oats, nuts, or both in the topping. This addition provides a delightful crunch and adds extra texture to the dessert.
Alaskan Strawberry Rhubarb Crisp
Ingredients
Filling
- 4 cups chopped rhubarb
- 2 cups halved strawberries
- ½ cup sugar
- 2 Tbsp cornstarch
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
Topping
- ½ cup cold unsalted butter*, can use a vegan butter
- ¾ cup rolled oats
- ¾ cup all-purpose flour, can use a gluten-free flour blend
- ¾ cup brown sugar
- ⅛ tsp salt
- Optional: 1 tsp cinnamon, ¼ tsp ground cloves
Instructions
- Prep: Preheat oven to 375°F (190°C). Lightly grease a large (9×13'' or similar) casserole dish.
- Filling: Stir together all Filling ingredients. Transfer to prepare casserole dish.
- Topping: Cut cold butter into small cubes. In a large bowl, combine all Topping ingredients, using a pastry cutter or your fingers to work the butter into the ingredients (it's finished when the dough is crumbly and pea-sized). Spoon evenly over the rhubarb filling.
- Bake: On the middle rack, bake for 30 to 45 minutes, or until top is golden brown and rhubarb filling is bubbling.
- Serve: Let cool slightly then serve warm with ice cream or whipped cream.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Wow, this was an easy and delicious recipe! Mine looks just like the picture. Looking forward to trying it with other fruits!!
I’m so happy to hear it, Jamie!! Enjoy! 😀
I made this delicious strawberry rhubarb crisp for a friend who was visiting without realizing she did not like rhubarb. She tried it to be polite and she loved it! Thank you for the recipe! It worked out great using strawberries and rhubarb that were both frozen and then thawed before putting it together. It’s hard to stop eating it because it is so yummy!
Love hearing that, thanks for trying it!