Skillet Strawberry Rhubarb Crisp

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Easy strawberry rhubarb crisp made with oats and almond meal.




  • 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


  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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).