This Strawberry Rhubarb Crisp is the perfect simple summer dessert featuring fresh juicy strawberries and fresh rhubarb! A healthier dessert that’s easy to make gluten-free!
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Fruit crisp is one of our family’s favourite recipes to enjoy, especially in the summer! It’s one of those recipes that most families seem to have a unique version of and it’s one of the first recipes I learned how to make as a kid. I’ve shared my Classic Slow Cooker Apple Crisp recipe with you already, and my favourite Apple Berry Crisp, but this Strawberry Rhubarb Crisp is a delicious summer-inspired version of our favourite fruit crisp recipe that’s easy to make and bursting with fresh summer fruit!
We absolutely love this Strawberry Rhubarb Crisp recipe fresh out of the oven with a generous scoop of vanilla ice cream after dinner on a warm summer evening. I mean, come on…what could be better than that!?! This is my favourite baking dish for making crisp recipes like this one (affiliate link). It’s the perfect size for any dessert or casserole and it’s such a gorgeous blue colour!
How to Make Strawberry Rhubarb Crisp
If you want to take your homemade fruit crisp to the next level, try my FIVE favourite fruit crisp tips in your own kitchen:
- Be sure to add a bit of cornstarch to the filling!! It helps create a velvety smooth sauce as the fruit cooks and releases its juices and prevents the topping from getting soggy.
- Use at least some fruit that holds its shape while baking. Berries tend to completely fall apart when baked but apples usually hold their shape pretty well. If you’re wanting a fruit crisp that’s full of berries, add some apples or rhubarb along with them.
- Grease your pan generously! Nobody likes burnt-on fruit, so use a generous amount of butter, margarine, or any other dairy-free butter you’d like and grease that pan!
- Don’t forget the spices! Ground cinnamon, ground nutmeg, ground cloves, and even ground ginger are good choices and they can take a boring old fruit crisp to something spectacular!
- Bake covered and then uncovered! Bake covered for the first half of baking for an ultra soft and tender topping, then remove the cover for the last half of baking for the perfect amount of browning and crispness!
Looking for more delicious strawberry desserts? Try these Strawberry Swirl Cupcakes with Fresh Strawberry Buttercream, these Strawberry Cheesecake Sweet Rolls, or these Easy Strawberry Hand Pies!
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I hope you enjoy this Easy Apple Berry Fruit Crisp recipe! Let me know in the comments below, what’s your favourite easy dessert recipe?
Kitchen products I recommend:
Check out some of my other favourites below!
- Healthy 2-Ingredient Slow Cooker Apple Butter
- Strawberry Rhubarb Skillet Cobbler
- Slow Cooker Apple Crisp (Crock Pot)
- Easy Classic Peach Pie
- Ginger Pear Crisp
- Classic Strawberry Pie
- Lemon Blueberry Oat Bread
Strawberry Rhubarb Crisp
For the filling
- 1 tablespoon butter (for greasing the pan) or other vegan substitute, or use cooking spray
- 8 cups fresh strawberries halved
- 3 cups chopped fresh rhubarb
- 4 tablespoons cornstarch
- 1/2 cup white sugar
For the topping:
- 3/4 cup white sugar
- 2/3 cup packed brown sugar
- 2 1/2 cup large flake oats (or rolled oats) use gluten-free oats if desired
- 2/3 cup all purpose flour use gluten-free all purpose flour or oat flour if desired
- 1 1/2 teaspoons ground cinnamon
- a pinch of salt
- 10 tablespoons melted butter (if the mixture is too dry, add an extra tablespoon of melted butter)
- Preheat your oven to 350 degrees Fahrenheit.
- Grease a 9-inch by 13-inch baking dish with the butter.
- Add the strawberries, rhubarb, sugar and cornstarch to the baking dish and toss with a wooden spoon until well combined and the cornstarch and sugar are coating the fruit.
- In a medium bowl, add the white and brown sugar, the oats, the flour, the cinnamon and the salt and stir well come combine.
- Add the melted butter and stir until well combined.
- Pour the topping evenly over the fruit mixture in the baking pan.
- Cover with aluminum foil and bake for 30 minutes at 350 degrees Fahrenheit.
- Remove the aluminum foil after 30 minutes and bake for an additional 15-20 minutes, or until the topping is golden brown and the fruit filling is bubbly.
- Let sit at room temperature for about 5-10 minutes before serving with vanilla ice cream.