Sweet, tart, and buttery, this Strawberry Rhubarb Crisp is almost too easy. A shortcut topping bakes up crisp and golden over juicy fruit for a dessert that tastes just like spring. It has all the best flavors of this strawberry rhubarb cobbler with a buttery oatmeal cookie topping that adds the perfect golden crunch.
Holly’s Recipe Highlights: Strawberry Rhubarb Crisp
Flavor: Sweet strawberries balance the tart rhubarb, with a buttery oat-cookie topping that tops it all off.
Prep Note: Fresh or frozen fruit both work, but frozen fruit should be thawed and drained well.
Swaps: Shortbread, sinckerdoodle, or sugar cookie mix can easily be swapped for the oatmeal cookie mix. Add a handful of quick oats to the mixture for extra crumble.
Serving Suggestions: Best served warm with a scoop of vanilla ice cream or some whipped cream on top.
Total Time: 50 Mins Serves: 6 Cooking Method: Baked Difficulty: Easy
Ingredient Notes
- Strawberries: Fresh strawberries are best, but frozen taste great if thawed and drained well. Swap all or a portion of the strawberries for raspberries, blueberries, or blackberries to change up the flavor.
- Rhubarb: Look for firm, fresh rhubarb stalks with no wilting, and trim off any leaves before using. Red stalks give the filling a prettier color, but green rhubarb tastes just as good. Frozen works if thawed and drained well.
- Oatmeal Cookie Mix: A shortcut topping for a sweet, buttery crumble texture. Oatmeal adds the most classic crisp topping. Try adding a little cinnamon for extra flavor.
- Butter: Melted butter is the key to creating a crisp, golden topping. Dot with small dollops of cold butter on top, if you like.
How to Make Strawberry Rhubarb Crisp
- Toss the fruit with sugar and flour and spread it into the baking dish.
- Mix the cookie mix with melted butter and sprinkle it over the fruit.
- Bake until golden brown and bubbly.
Rest until set, then serve warm.
Storing Leftovers
Store the leftovers covered in the refrigerator for up to 4 days. Or cool completely, wrap well in plastic wrap, and freeze for up to 2 months.
Thaw overnight in the refrigerator and reheat in the oven at 350°F to crisp up the topping. Individual portions can also be frozen and reheated for quick desserts when that sweet tooth hits!
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Strawberry Rhubarb Crisp
Equipment
Ingredients
- 4 cups halved strawberries fresh or frozen (see notes)
- 2 cups sliced rhubarb fresh or frozen
- ⅓ cup granulated sugar
- ¼ cup all-purpose flour
Topping
- 1 (17.5 ounce) package oatmeal cookie mix about 2½ cups
- ⅓ cup butter melted
Instructions
- Preheat your oven to 375℉.
- In a large bowl, mix strawberries, rhubarb, sugar, and flour until well coated. Transfer to a 2-quart baking dish.
- In a separate bowl, combine the cookie mix and melted butter. Drop clumps of the topping over the fruit.
- Bake for 30 to 40 minutes or until topping is golden and the rhubarb is tender.
- Allow to sit for at least 15 minutes before serving.
Notes
- If using frozen fruit, ensure it is thawed and well-drained beforehand, or the dish may end up soggy.
- Snickerdoodle or sugar cookie mix will work in this recipe if you don’t have oatmeal cookie mix on hand.
- If the topping is browning too fast while the crisp is in the oven, lightly tent a piece of foil over the top.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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