Strawberry Rhubarb Crisp

This strawberry rhubarb crisp is the ultimate summer dessert. Sweet strawberries and tart rhubarb bake into a jammy filling topped with a golden oat crumble. Easy, adaptable, and ready in under an hour, it’s perfect for family dinners, potlucks, or casual entertaining. Includes vegan, gluten-free, and low-sugar variations.

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Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: Servings

Calories: 280kcal

Author: Abby Pinkmann

Cost: $12

Equipment

1 9x9-inch baking dish
2 Mixing Bowls
1 Oven (375°F)
1 Measuring cups + spoons

Ingredients

Filling:
4 cups fresh rhubarb chopped
3 cups fresh strawberries halved
¾ cup sugar
2 tbsp cornstarch
Topping:
1 cup rolled oats
½ cup all-purpose flour or gluten-free flour blend
½ cup brown sugar
6 tbsp butter melted (or vegan butter/coconut oil)
1 tsp cinnamon
Pinch of salt

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Instructions

Preheat oven to 375°F (190°C). Grease a 9x9-inch baking dish.
In a large bowl, combine strawberries, rhubarb, sugar, and cornstarch. Spread evenly into the dish.
In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly.
Sprinkle topping evenly over fruit filling.
Bake for 35–40 minutes until the topping is golden and the filling is bubbling.
Cool for 15 minutes before serving. Serve warm, plain or with vanilla ice cream.

Notes

For vegan strawberry rhubarb crisp, use vegan butter or coconut oil.

For gluten-free, choose certified GF oats and flour.

For low sugar, reduce brown sugar and substitute honey, maple syrup, or coconut sugar.

Crisp is best fresh but refrigerates up to 4 days and freezes up to 3 months.

Nutrition