Strawberry Rhubarb Crisp
A delightful dessert featuring a sweet and tangy filling of strawberries and rhubarb topped with a buttery, crunchy oat topping.
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Ingredients
Yields 4 servings
- (2 cups) sliced strawberries
- (2 cups) sliced rhubarb
- (1 cup) granulated sugar
- (1/4 cups) all-purpose flour
- (1 teaspoon) vanilla extract
- (1/2 teaspoons) ground cinnamon
- (1/2 cups) rolled oats
- (1/2 cups) packed brown sugar
- (1/4 cups) unsalted butter, melted
- (1/4 teaspoons) salt
Instructions
- 1
Preheat the oven to 350°F (175 °C).
- 2
In a large mixing bowl, combine 2 cups sliced strawberries and 2 cups sliced rhubarb.
- 3
Add 1 cup granulated sugar, 1/4 cup all-purpose flour, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon to the fruit mixture. Stir until well combined.
- 4
Transfer the fruit mixture into a greased 9x9 inch baking dish, spreading it evenly.
- 5
In another bowl, mix together 1/2 cup rolled oats, 1/2 cup packed brown sugar, 1/4 cup melted unsalted butter, and 1/4 teaspoon salt until crumbly.
- 6
Sprinkle the oat mixture evenly over the fruit mixture in the baking dish.
- 7
Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the fruit is bubbly.
- 8
Remove from the oven and let cool for 10 minutes before serving.
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