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Strawberry Rhubarb Crisp Recipe
Ben Carraoli

Strawberry Rhubarb Crisp Recipe

I still remember the first time I baked this Strawberry Rhubarb Crisp — the sweet aroma filled my kitchen and instantly lifted my spirits. After my first bite, I was hooked on the way the juicy strawberries balanced the tangy rhubarb under that irresistible crunchy topping.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 3 cups sliced fresh strawberries — use ripe berries for the best natural sweetness.
  • 3 cups diced fresh rhubarb — crisp tart stalks are perfect here.
  • 1 cup white sugar — balances the sharpness of the rhubarb.
  • 3 tablespoons all-purpose flour — thickens the fruit juices as the crisp bakes.
  • 1 ½ cups all-purpose flour — forms the base of the crumble topping.
  • 1 cup packed brown sugar — adds rich caramel-like flavor.
  • 1 cup rolled oats — creates a chewy crunchy texture.
  • 1 cup butter — cold and cubed for the best crumbly topping.

Method
 

  1. Wash and slice the strawberries and rhubarb evenly. Mix them with sugar and flour until all the fruit is coated. This helps create a thick, juicy filling instead of a watery one.
  2. In a separate bowl, combine flour, brown sugar, oats, and cold butter. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs. This step is key to a crispy topping.
  3. Spread the fruit mixture evenly into your baking dish. Sprinkle the crumble topping over the fruit without pressing it down. This keeps the topping light and crunchy.
  4. Bake in a preheated oven until the topping turns golden brown and the fruit mixture bubbles around the edges. The smell alone will tell you it’s almost ready.
  5. Let the crisp cool slightly before serving. This allows the filling to set and makes serving easier.

Notes

  • I always use fresh fruit for the best texture and flavor.
  • I keep the butter very cold so the topping stays crisp.
  • I avoid overmixing the crumble to prevent a dense topping.
  • I let the crisp rest for 10–15 minutes before serving for cleaner slices.