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
Equipment
- 9 x 13 inch baking pan
Ingredients
- 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
Instructions
- 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.
Nutrition
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!
Happy Baking!
Heather
MOM
How wonderful to have a recipe that you know so well that you don't have to look it up, you can change it up with seasonal fruits and everyone will look forward to your delectable treat as it changes with the seasons.
Heather @ Sweet Precision
Yes! I still have some of the topping in the freezer and I was thinking of making a peach crisp later this summer :) I still remember making my apple crisp with you in the kitchen!
sprinklesandsauce
your crisp turned out so well! I want to make some strawberry rhubarb dessert too!
Heather @ Sweet Precision
Definitely give it a try!! It's the perfect spring dessert :)
Amy Tong
I agree, love the weather in Spring. And your Strawberry Rhubarb Crisp looks delectable. I want a bowl please. :P
Heather @ Sweet Precision
Thank you! What I wouldn't give for a bowl right now too ;) I might need to get some of that topping out of the fridge this evening... so tempting!!
CakePants
Mmm...looks delicious! That's a great idea about making the topping ahead of time and freezing it. I can't believe I missed such gorgeous weather in Ann Arbor (I was out of town somewhere rainy)!!
Heather @ Sweet Precision
I have some stashed away in my freezer now for later this summer! What a bummer you missed the nice weather. It's been so dreary with all the rain this week I'm definitely ready for some sunshine :)
Sherri
Wow, that's warm Heather! Hope the spring weather stays good for you...!
Now, I do have to say, and you will be shocked, but I don't like rhubarb!! However, and what a coincidence this is, we had dinner at a friend's last weekend and she made a strawberry and rhubarb tart (can you believe it?) and I didn't want to say 'but I don't like rhubarb' so I did eat it and actually, I have to say, I did enjoy it as the rhubarb blended so well with the strawberry that it took away the texture and the overbearing taste which I just don't like! I'm pretty safe in saying, then, that I know I would enjoy yours (and it looks wonderful) so maybe rhubarb is going up in my estimation after all these years!!! :-)
Heather @ Sweet Precision
I think you are in good company with many people Sherri! My dad has kept a rhubarb plant that was passed on from his mother but he can't stand the fruit! It has a unique and tangy flavor that really is unlike anything else. I agree that it is somewhat overbearing. I've never tried cooking with it in a savory dish but I'd be interested to give it a try. But when you load it up in a pie crust with lots of sugar and other tasty fruits it definitely doesn't disappoint :)
Sherri
:-0
the winegetter
This is probably my favorite combo for rhubarb, which I have been devouring since I was a child. My uncle would leave fresh rhubarb sticks in front of our home, and my brother would eat them dipped in sugar....only later did I learn that it makes fantastic pie fillings.
Heather @ Sweet Precision
Fresh rhubarb is the absolute best! I had to cringe a little forking over money at Kroeger for semi-fresh stalks. My dad had a plant in the garden growing up that he got from his mother. It's impossible to kill the thing, it keeps coming back every year. Fresh rhubarb dipped in sugar... sounds divine :)
the winegetter
I hate, hate, hate it when it gets semi-fresh and rubbery....sucks. But still good in cakes. :D
tableofcolors
Looks delicious! And what a good idea to freeze the crumble for later use...I love things that make cooking and baking more smooth. I usually always have raw cookie dough balls in the freezer as well. As soon as surprise company arrive they only take about 8-10 minutes in the oven. I will be putting you tip to use.
Heather @ Sweet Precision
I love preparation tips that make things easier to pull together in a flash. What a great idea to make cookie dough balls in advance! This will revolutionize my holiday baking... I can't wait to give it a try :)
Just Add Attitude
I am pleased to hear about your warm weather. Your crisp looks delicious, it looks and sounds like what I know as crumble - the ultimate comfort food. ;)
Heather @ Sweet Precision
Aren't comfort foods the best?! You're absolutely right, I think crumble is just another name for the same thing :)
Tracy Lee Karner
My favorite late spring combo--
btw, it was snowing this morning in Minneapolis. I hope that weather system skirts around you.
Heather @ Sweet Precision
Snowing?! Oh goodness, but then I suppose I shouldn't be surprised since it's Minnesota :) We might be lucky here in Ann Arbor because it started out rainy but now it's clearing up. I say bring on the warmer summer weather!
emmabarrett1508
This looks delicious. Another great way to enjoy rhubarb. Love the crispy oat topping. Emma xx
Heather @ Sweet Precision
Yes! I was loving the rhubarb recipe that you shared with us last week, it looked fantastic :)