Old-Fashioned Strawberry Rhubarb Crisp

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Old-Fashioned Strawberry Rhubarb Crisp

There’s something truly special about a warm, bubbling fruit crisp straight from the oven. For me, this Old-Fashioned Strawberry Rhubarb Crisp is more than just a dessert—it’s a trip down memory lane. Growing up, this was the recipe my grandmother would make every spring when rhubarb was at its peak and strawberries were bursting with sweetness. She always said that the balance of tart rhubarb and sweet strawberries was like a perfect duet, and one bite of this crisp will have you humming along.

I first made this for my own family on a whim, hoping to introduce them to the flavors I cherished as a child. The result? Pure magic. The smell of cinnamon-spiced crumble filled the kitchen, and the vibrant red filling bubbled to perfection beneath its golden, buttery topping. The first spoonful had everyone hooked—warm, slightly tangy fruit enveloped in a crunchy oat topping, with a scoop of vanilla ice cream melting into every bite. It’s one of those desserts that feels both rustic and indulgent at the same time.

What I love most about this crisp is how easy it is to make, yet it never fails to impress. Whether you’re serving it for a cozy family dinner, a summer barbecue, or a special occasion, it’s guaranteed to bring smiles all around. And if you’re lucky enough to have leftovers, it’s just as delicious the next day—though in my house, that rarely happens!

Questions I Often Get Asked About This Recipe

Can I use frozen rhubarb and strawberries?
Absolutely! Just be sure to thaw and drain them well before using to prevent excess moisture in the filling.

Do I need to peel the rhubarb?
Nope! Rhubarb’s skin is thin and softens as it bakes, so there’s no need to peel it.

Can I make this ahead of time?
Yes! You can assemble the crisp and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

What can I use instead of oats in the topping?
If you prefer a more traditional crumble, you can replace the oats with an equal amount of chopped nuts or additional flour.

What You Need to Make Old-Fashioned Strawberry Rhubarb Crisp

Ingredients:

For the filling:

3 cups fresh rhubarb, chopped

3 cups fresh strawberries, hulled and halved

3/4 cup granulated sugar

1 tablespoon cornstarch

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

For the topping:

1 cup rolled oats

3/4 cup all-purpose flour

1/2 cup brown sugar

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup unsalted butter, melted

How to Make Old-Fashioned Strawberry Rhubarb Crisp

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Make the filling: In a large bowl, toss the rhubarb and strawberries with sugar, cornstarch, vanilla, and cinnamon. Pour into the prepared baking dish.

Prepare the topping: In a separate bowl, mix oats, flour, brown sugar, salt, and cinnamon. Stir in the melted butter until the mixture resembles coarse crumbs.

Assemble and bake: Sprinkle the topping evenly over the fruit mixture. Bake for 40-45 minutes, or until the filling is bubbly and the topping is golden brown.

Cool and serve: Let cool slightly before serving warm with vanilla ice cream or whipped cream.

Tips for Making the Best Old-Fashioned Strawberry Rhubarb Crisp

Adjust the sweetness: If you prefer a less sweet crisp, reduce the sugar in the filling slightly.

Thicker filling: If you like a thicker fruit filling, increase the cornstarch to 1.5 tablespoons.

Crispier topping: Bake the crisp for an extra 5 minutes if you want a crunchier topping.

Nutty twist: Add 1/2 cup of chopped pecans or almonds to the topping for a nutty crunch.

Reader Reviews

⭐️⭐️⭐️⭐️ “So easy to make! Next time, I’ll add a little more cornstarch to thicken the filling.” – Mike L.

⭐️⭐️⭐️⭐️⭐️ “Absolutely delicious! The perfect balance of sweet and tart, and the topping was nice and crisp.” – Emily R.

⭐️⭐️⭐️⭐️⭐️ “Reminds me of my grandmother’s crisp. The vanilla ice cream on top makes it extra special.” – Sarah W.

⭐️⭐️⭐️⭐️ “Great recipe! I used frozen fruit, and it worked well, but I had to bake it a bit longer.” – Jessica M.

⭐️⭐️⭐️⭐️⭐️ “A new family favorite! I love the cinnamon in the topping—it adds the perfect touch.” – Laura B.

Printable Recipe

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