This lower sugar strawberry rhubarb crisp has loads of juicy strawberries and tangy rhubarb to make the bubbly filling and is topped with a buttery cinnamon oat topping and baked to perfection.
Serve with vanilla bean ice cream for the ultimate summer dessert!
How to make strawberry rhubarb crisp
For the crisp:
- Butter. I love the flavor of butter in a delicious crisp topping, but you could also use coconut oil.
- Be sure to melt it before mixing it with the rest of the crisp ingredients.
- Brown sugar. Just a few tablespoons for light molasses sweetness.
- Oats. Customary in crisp topping, and they make it wholesome and hearty and.... healthy! They're full of fiber and goodness.
- Almond or oat flour. Both of these flours are technically 'meals', as they're just ground up almonds or oats.
- I absolutely love baking with these ingredients because of their flavor, texture and health benefits, but you can absolutely use whole wheat or all-purpose flour if you'd like.
- Cinnamon. For the flavor!
For the filling:
- Strawberries. Get the freshest and juiciest available!
- But honestly, you could use frozen strawberries if ya' had to and it'd still be delish.
- Rhubarb. It has a short season so don't waste any time!
- Run, don't walk, to the nearest rhubarb plant and pick all of it!
- Lemon zest and juice. This gives moisture to the filling (the cornstarch needs something to mix with), but it also provides flavor and brightness.
- Sugar. We are using much less sugar than typical strawberry rhubarb desserts call for.
- We still need it, otherwise the crisp would be icky, but we're just using less so the other ingredients - like the strawberries, rhubarb, vanilla and cinnamon - shine.
- Cornstarch. This is a necessary ingredient because it will thicken the filling.
- Vanilla extract. One word... FLAVOR!
- An oven.
- A 9x13 baking dish. You could probably make it in a 9x9 baking dish but I like the filling to crisp ratio in the 9x13.
- Cutting board and a Chef's knife (or paring knife) to slice the strawberries and chop the rhubarb.
- Measuring cups and spoons.
- One medium mixing bowl and one large mixing bowl.
- A spatula for mixing both the filling and crisp.
- Bowls and spoons for consuming.
- The first step is to preheat the oven. Then, grease the baking dish with cooking spray.
- Grab the medium mixing bowl and stir together the melted butter, brown sugar, oats, almond or oat flour and cinnamon until combined.
- If it seems a bit dry, add a few tablespoons of ice water until it comes together like a moist crumble. Set this mixture aside.
- Chop the strawberries and rhubarb.
- Add them to the large mixing bowl and stir them together with lemon zest and juice, sugar, cornstarch, vanilla extract and a pinch of salt until combined (there should be no sign of the white powder from the cornstarch).
- Transfer the strawberry rhubarb mixture to the prepared baking dish and spread it into an even layer.
- Use your fingers to sprinkle chunks of the crisp on top of the strawberry rhubarb mixture.
- Bake until the filling is bubbly and thick and the topping is lightly browned.
- This will take about 30 minutes, give or take.
- Let the crisp slightly cool, then scoop it over bowls of vanilla ice cream. Serve!
What's the difference between a crisp, crumble and cobbler?
- A crisp is fruit that’s topped with a strudel topping that includes oats, which gives it a delightful crispy texture.
- A crumble has the streusel topping with flour, sugar, and butter but no oats over the fruit. So the topping is a little looser and crumbly.
- And a cobbler is fruit topped by biscuit rounds, which makes it look a bit like a cobbled road.
Recipe Substitutions and Alterations
- Can I Use Different Fruits? If you’re in a mood for a crumble but don’t have strawberries and rhubarb on hand, you could try a blueberries, blackberries, peach, or even apricot!
- And if you have rhubarb on hand but no strawberries you could try pairing the rhubarb with apples.
- Can I Use Frozen Strawberries in Place of Fresh Strawberries? Absolutely!
- Just thaw them according to the package directions, and they’re ready to go!
- Can I Make This Ahead of Time? If you’d love to get this prepped before throwing it into a pan for a party or for a special dinner, you could prep your fruit and toss it with the lemon, honey and salt.
- Just store it in the refrigerator before adding the cornstarch and assembling the rest of the dish while preheating the oven.
- Can I use Agave, Honey or Maple Syrup in Place of the Sugar? Yes, you can!
- Use the same amount no matter which sweetener you choose.
- Is It Really Necessary to Wait a Few Minutes Before Diving into the Crisp? Unfortunately, yes.
- The fruit mixture will be molten hot, so you want it to cool down a bit.
- Also, you want the topping to set and firm up a bit before taking that first glorious spoonful.
- Strawberry rhubarb crisp is best shortly after it comes out of the oven.
- However, if you have leftovers, certainly don't waste them!
- They can be stored in an airtight container in the fridge up to 2 days.
- Reheat the crisp in the oven at 375 or microwave until hot. Serve over ice cream.
Fun FAQs About Rhubarb
- Rhubarb is a vegetable, not a fruit.
- The leaves of rhubarb are poisonous. In fact, a lot of people just trim the leaves off in their backyard if they grow it themselves and compost them.
- The bright red portions of the stalk are sweeter than the green portion.
- 1 pound of rhubarb yields about 3 cups chopped.
- Rhubarb is a fun substitute for cranberries in recipes because they have the same type of bitter notes and acidity.
- Don’t just stick to plain vanilla ice cream with this wonderful crumble! You could top it with lemon, raspberry, blackberry, or cherry sorbet.
- For ice cream types, raspberry, strawberry, peppermint, or sea salt ice cream would be amazing!
- And, of course, you could use vanilla ice cream, or whipped cream.
- Rhubarb and strawberries each adore fresh herbs!
- Mint would be delightful in this crisp, and if you really wanted to try something different grab a handful of fresh basil!
- It adds an amazing depth of flavor to this dessert!
- For a beautiful presentation, sprinkle with flaky sea salt and a little bit of coarse sugar when you pull the crisp out of the oven.
- You can also make this in a skillet! I had originally authored this recipe to be skillet strawberry rhubarb crisp, but found myself making it in a baking dish.
- But, if you want to start by making this on the stove top, go ahead and simmer the filling in a cast iron skillet over low heat until it's thickened (it'll take about 1-2 minutes).
- Then, sprinkle the crisp topping over the filling and bake about 15 minutes or until the crisp in lightly browned.
- Essentially the "skillet" version of this recipe is a bit quicker overall.
- Both methods yield a fantasticly delicious crisp and both only require one pan.
- It's a win-win situation, no matter what you decide!
Other Fabulous Strawberry Recipes:
- Strawberry Cucumber Salad
- Strawberry Rhubarb Cupcakes with Coconut Frosting
- Spinach, Strawberry and Fennel Salad
- Strawberry Banana Cashew Smoothie
- Strawberry Chia Jam
- Mini Strawberry Shortcake Stacks
Skillet Strawberry Rhubarb Crisp
Easy strawberry rhubarb crisp made with oats and almond meal.
- Prep Time: 10-15 mins
- Cook Time: 20-25 mins
- Total Time: 30-40 mins
- Yield: Serves 8
- Category: Dessert
- Method: Stove-Top, Baking
- Cuisine: American
- 3 tablespoons butter
- 2 tablespoons brown sugar
- ¾ cup old-fashioned rolled oats
- ¾ cup almond meal
- ½ cup walnuts, chopped
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, washed and diced
- Zest and juice of 1 medium lemon
- 1 tablespoons cornstarch
- ¼ cup honey
- Dash coarse salt
- Preheat the oven to 350 degrees.
- Place butter in a microwave-safe dish and microwave for 30 seconds, until melted. Whisk in brown sugar. Stir in oats, almond meal and walnuts until combined. Set aside.
- Grease a cast iron skillet and place on medium-high heat. Add strawberries and rhubarb and cook 60-90 seconds. In a small bowl, whisk together the lemon juice and zest and cornstarch, until cornstarch is dissolved. Whisk in honey and a dash of salt. Add to the pan with the fruit, stir, and cook 30-60 seconds, until the mixture starts to bubble.
- Evenly crumble topping over the fruit in the skillet. Bake in the preheated oven for 15-20 minutes, until fruit mixture is bubbly and thick, and topping is crispy. Allow crisp to cool a few minutes before serving (with or without vanilla ice cream).
- Serving Size: ⅛ of recipe
- Calories: 242
- Sugar: 15g
- Sodium: 107mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 11mg
Keywords: seasonal, summer, spring, easy, simple, from scratch, homemade, healthy
Okay, if anyone out there really eats rhubarb crisp without strawberries, please share the recipe with me. Because right now I can't comprehend, but I promise to keep an open mind. And I take deliveries.