Go Back
+ servings
Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Print Recipe
Strawberry Rhubarb Crisp is simple and impressive! Sweet strawberries and tart rhubarb bake under a super simple and crumbly, brown sugar oatmeal topping. I like to serve it with a scoop of vanilla bean ice cream and candied almonds. Serves 4 to 6 (depending).
Course Desserts & Sweet Treats
Cuisine American
Keyword baking, rhubarb crisp, rhubarb dessert, spring baking, strawberry crisp, strawberry dessert
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 671
Author Laurie McNamara

Equipment

Ingredients

FOR THE CANDIED ALMONDS:

  • 1 cup sliced almonds
  • 1/4 cup sugar
  • splash of vanilla extract

FOR THE CRISP:

  • 1 pound strawberries hulled and halved quartered if large
  • 8 ounces rhubarb chopped
  • 1/4 cup cornstarch
  • 1/4 cup granulated sugar
  • 1/4 teaspoon fine salt
  • 1 teaspoon pure vanilla extract
  • 1 cup old fashioned rolled oats not quick cooking oats
  • 1/3 cup light brown sugar
  • 1/3 cup unbleached all-purpose flour
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon ground nutmeg
  • 6 tablespoon cold unsalted butter

Instructions

TO PREPARE THE ALMONDS:

  • In a skillet add the almonds and sugar. Heat over medium, stirring often until the sugar melts and caramelized. Transfer to a parchment lined rimmed baking sheet to cool.

TO PREPARE THE CRISP:

  • Preheat your oven to 375℉ (or 190℃).
  • Grease (or spray with nonstick spray) 4 large ramekins and place on a large rimmed baking sheet.
  • In a large bowl, add strawberries, rhubarb, cornstarch, sugar, vanilla and salt. Toss well and set aside.
  • Meanwhile, in a separate bowl, add the oats, brown sugar, flour, salt, nutmeg and cold butter. Use a pastry blender to cut the butter into the dry ingredients, mixing and blending until crumbly.
  • Divide the starwberries among the ramekins and sprinkle with the oat crumble topping.
  • Bake on the middle to lower third (see notes) for 30 minutes, rotating the pan halfway through baking. The filling should be bubbling and the crisp topping should be golden brown.
  • Remove and let cool for 15 minutes before serving.

Notes

*If baking all in one pan, you may need to bake it 5 to 10 minutes more.

Nutrition

Serving: 1g | Calories: 671kcal | Carbohydrates: 86g | Protein: 11g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 19g | Cholesterol: 46mg | Sodium: 291mg | Fiber: 9g | Sugar: 48g