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–+ servings
Strawberry rhubarb crisp golden oat topping
Abby Pinkmann

Strawberry Rhubarb Crisp

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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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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 Servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

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

Equipment

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

Method
 

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

Nutrition

Calories: 280kcalCarbohydrates: 46gProtein: 3gFat: 10gSodium: 90mgPotassium: 260mg

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.

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