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Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp Recipe

Enjoy the perfect blend of sweet and tart with our Strawberry Rhubarb Crisp recipe, baked to perfection in a cast iron pan. This easy-to-make dessert combines juicy strawberries and tangy rhubarb topped with a buttery, golden oat crumble. Ideal for any occasion, this crisp is sure to become a family favorite!


For the filling:

2 cups fresh strawberries, hulled and sliced

2 cups fresh rhubarb, diced

1/2 cup granulated sugar

2 tablespoons cornstarch

1 tablespoon lemon juice

1 teaspoon vanilla extract

For the crisp topping:

1 cup all-purpose flour

1 cup old-fashioned rolled oats

3/4 cup brown sugar, packed

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup unsalted butter, melted


Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Filling:

In a large bowl, combine the sliced strawberries and diced rhubarb.

Add the granulated sugar, cornstarch, lemon juice, and vanilla extract to the fruit. Mix well to coat evenly.

Prepare the Crisp Topping:

In another bowl, mix together the flour, rolled oats, brown sugar, ground cinnamon, and salt.

Pour the melted butter over the dry ingredients and stir until the mixture becomes crumbly.


Assemble the Crisp:

Spread the fruit mixture evenly in a 10-inch cast iron skillet.

Sprinkle the crumb topping evenly over the fruit.



Place the skillet in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and the fruit filling is bubbly.

Cool and Serve:

Remove the skillet from the oven and let the crisp cool for about 10 minutes before serving.

Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

Enjoy your homemade Strawberry Rhubarb Crisp!



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