Mom's Best Strawberry Rhubarb Crisp Recipe
If you’re looking for an easy spring or summer dessert, this Strawberry Rhubarb Crisp Recipe is it. My mom’s version pairs a sweet-tart, jamlike fruit filling with a buttery oat topping - and adds a hint of fresh basil for a subtle twist. She also blended the topping in a food processor, giving it a more refined texture that’s less chewy. It’s easy to prep, make-ahead friendly, and always a hit!
Servings: 6 servings
Calories: 307kcal
Ingredients
- 14 to 16 ounces rhubarb peeled and chopped into 1/4-inch pieces (about 2 cups after chopping)
- 16 ounces strawberries stemmed and chopped into 1/2-inch pieces (about 2 cups after chopping)
- 2 tablespoons chopped fresh basil
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 cup all-purpose flour preferably unbleached
- 1/2 cup quick-cooking oats can also use regular oats
- 1/4 cup light brown sugar packed
- 1/4 teaspoon kosher salt
- 6 tablespoons cold salted butter cut into small squares
- Vanilla ice cream or whipped cream for serving
Instructions
- Preheat oven to 375 degrees F.
- In a large mixing bowl, stir together the rhubarb, strawberries, basil, granulated sugar, cornstarch, and cinnamon. Spoon evenly into an ungreased 9-inch deep dish pie plate (or an 8 by 8-inch baking dish). Set aside.
- Place the flour, oats, brown sugar, and salt in the bowl of a food processor fitted with the metal blade. Blend just until mixed.
- Add the butter cubes and pulse until the mixture looks like crumbles. Sprinkle evenly over the top of the fruit.
- Bake for 40 to 45 minutes, or until bubbly and golden brown on top. Remove from oven and let sit at room temperature for 5 to 10 minutes before serving.
- Serve warm or at room temperature with vanilla ice cream or whipped cream.
Notes
Make Ahead
Day of: You can bake the crisp up to 2 hours ahead, cool, cover, and leave it at room temperature until ready to serve. It’s delicious served at room temperature, or you can rewarm it in a preheated 300 degree F oven for 10 to 15 minutes.
Day before: Up to 24 hours ahead, you can bake the crisp, let it cool completely, then cover and refrigerate. The next day, you can either reheat it in a preheated 300 degree F oven for 15 to 20 minutes, or let it come to room temperature and serve as is.
Up to 2 months ahead (freezer option): Bake the crisp, let it cool completely, then wrap tightly with plastic wrap and aluminum foil. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator, then reheat in a preheated 300 degree F oven for 15 to 20 minutes. The topping may soften slightly, but the flavor holds up beautifully.
Don’t assemble the crisp ahead of time without baking. As it sits, the sugar draws moisture from the fruit (a process called maceration), which can make the filling runny and the topping soggy.
Day of: You can bake the crisp up to 2 hours ahead, cool, cover, and leave it at room temperature until ready to serve. It’s delicious served at room temperature, or you can rewarm it in a preheated 300 degree F oven for 10 to 15 minutes.
Day before: Up to 24 hours ahead, you can bake the crisp, let it cool completely, then cover and refrigerate. The next day, you can either reheat it in a preheated 300 degree F oven for 15 to 20 minutes, or let it come to room temperature and serve as is.
Up to 2 months ahead (freezer option): Bake the crisp, let it cool completely, then wrap tightly with plastic wrap and aluminum foil. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator, then reheat in a preheated 300 degree F oven for 15 to 20 minutes. The topping may soften slightly, but the flavor holds up beautifully.
Don’t assemble the crisp ahead of time without baking. As it sits, the sugar draws moisture from the fruit (a process called maceration), which can make the filling runny and the topping soggy.
Nutrition
Calories: 307kcal | Carbohydrates: 50g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 203mg | Potassium: 342mg | Fiber: 3g | Sugar: 38g | Vitamin A: 546IU | Vitamin C: 50mg | Calcium: 99mg | Iron: 2mg