This strawberry rhubarb crisp has all the flavors of summer! The crumble topping adds flavor and texture. You will find yourself making this for friends and family many times. It's simple and you can't go wrong with this recipe!
Last week our temperatures soared to 78 degrees here in Ann Arbor. It was a welcome surprise after the snow we had the week before. Although winter is one of my favorite seasons, nothing beats those first warm days of spring when you begin to see daffodils peeping through the soil and buds appearing on the trees.
Most noticeably, some of my favorite spring fruits appear in the grocery store. It might be a while before we see fresh fruits at the farmer's market, but for now, I can settle on buying them from Kroger. Last week, I stocked up on some strawberries and rhubarb—two of my favorite springtime fruits.
Why you'll love this recipe
Last week in the Sweet Precision kitchen I made one of my well-known desserts—a fruit crisp. When I was younger, my favorite dish to make was apple crisp. I have made it so many times, that it was the first dessert I was able to bake without a recipe!
The wonderful thing about this dessert is that it has infinite variations based on what fruit is available or in season. It’s so versatile you can simply throw in whatever fruits you have lying around the kitchen.
Heather's helpful hints
If you don’t have a pastry blender, simply use your hands to mix the butter, flour, and sugar together. As a time-saver, you can even mix the topping in advance and then store it in the freezer in an airtight container until you’re ready to use it.
This way you can have the crumbly topping on standby for when you get home from work and want to make something sweet and comforting quickly.
Strawberry Rhubarb Crisp
- 9 x 13 inch baking pan
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- 3 cups strawberries sliced fresh
- 3 cups diced rhubarb
- 1 ½ cups all-purpose flour
- 1 cup packed brown sugar
- 1 cup butter
- 1 cup rolled oats
- Preheat oven to 375 degrees F and place a rack in the middle of the oven.
- In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
- Mix 1 ½ cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.
Did you make this recipe?! First, let me say THANK YOU for giving it a try!
Please leave us a rating and feedback in the comments section at the bottom of this post. I always love to hear your thoughts and ideas on what went well — and didn't — with a recipe!