This easy, Classic Strawberry Rhubarb Crisp dessert recipe is made with fresh strawberries, rhubarb, and easy to find pantry staples. Baked in a cast iron skillet, this vintage dessert features a homemade sweet, buttery topping that envelopes tender, sweet, fresh strawberries and rhubarb chunks. Served with vanilla ice cream, it is an old-fashioned treat that all ages will enjoy. This post contains affiliate links.
If you love recipes apple crisp, you will love this classic baked recipe that is perfect for strawberry season. Who would have thought baking tart rhubarb (with sugar and berries) would produce such a delicious baked dessert? I know my family was amazed at the transformation the rhubarb took on when baked with the sweet, tender berries.
I love this recipe so much because it is easy and features common baking staples like cinnamon, white & brown sugar, all-purpose flour, butter, and strawberries which are on sale for the season.
Ingredients
Fresh Strawberries – I used 2 pounds of strawberries rinsed, hulled, and sliced in half or thirds if they were larger. I had one freaky berry that was like 5 berries stuck together–so funny looking, huh?
Fresh Rhubarb – Since I wanted just a little rhubarb in this recipe, I only added 1 1/2 cups to counteract the sweet berries, and add some extra flavor and texture to my crisp. *If you want to skip the rhubarb simply add one more cups of berries to this recipe.
Cornstarch – Used to thicken the natural juices that will form when the fruit begins to cook.
Vanilla extract – A flavor enhancer that is often used in baking.
Granulated sugar – Helps to sweeten the berries and tart in nature rhubarb.
Light brown sugar – Helps top sweeten the “crisp” topping.
All-purpose flour – You can use gluten-free flour if you have an allergy. This ingredient creates the crumble like texture.
Butter – Unsalted works best for this recipe. One melted stick is all you need to bind together the oats, flour, and brown sugar. I melted mine for 45 seconds in the microwave.
Cinnamon – Gives the crumble a nice warm flavor.
Oats – If you skip this ingredient, you are essentially making a crumble vs a crisp.
Best pans for crisp recipes
For this Strawberry Rhubarb crisp recipe, I used an 11″ cast Iron skillet that was previously seasoned. After making this in both Pyrex glassware, as well an enamelware I do believe the greased cast iron skillet produced the best results. Cast iron holds heat really well and helped my crisp get caramelized around the edges.
If you do not have a cast iron skillet that is okay too. You can most certainly use an 11 x 9 casserole dish. I prefer using this pan model Pyrex with the lid (for storage) once the crisp is cool. This is the exact Pyrex model I used for previous crisp recipes. It is durable, and the cover is a lifesaver that keeps already cooled baked goods fresh.
Speaking of Pyrex, you’ll also need a measuring cup or cups. I stand by my Pyrex Measuring cups and have 6 cups of various sizes. This set of 3 Pyrex Measuring Cups is a staple when I bake. I used to use plastic in the past but it gets foggy, scratched, and stained way too fast.
Directions
What I love about crisp recipes is that they are so easy to put together, and almost fool-proof. Simply follow this instructions for a tasty treat that takes less than one hour to put together.
- Preheat oven to 350 degrees Fahrenheit, and grease your cast iron skillet, or bakeware. You can use shortening, butter, or nonstick baking spray.
- Wash, pat dry, and hull your strawberries. Slice them into halves, or thirds depending on the side of them.
- Wash, and trim the stalks of your rhubarb. Cut them into 1/4″ slices.
- Toss berries and rhubarb with vanilla extract, sugar, and cornstarch.
- Fill the bottom of the pan with the mixture.
- To form the crumble, combine melted butter, flour, cinnamon, oats, light brown and granulated sugars.
- Sprinkle over the top of the fruit.
- Place in the oven (center rack) and bake for 40 minutes. Crumble will have a golden brown appearance on the top and be deep red, and bubbly on the sides.
- Enjoy warm!
Storage
To save/extend any leftovers of this classic Strawberry Crisp, add cooled leftovers to an airtight container and place it in the fridge. This will last up to 3 days for best flavor and texture. Reheat any leftovers in the refrigerator until warmed throughout. At this time I have not froze this dessert so I am unsure how it would affect the texture.
Strawberry Recipes
- No-Bake Strawberry Gelatin Pie
- Strawberry Crinkle Cookies
- Strawberry Frozen Pie
- Strawberry Compote (sauce)
- Strawberry Yogurt Muffins
Classic Strawberry Rhubarb Crisp
Equipment
- oven (adjust racks to center position)
- 11" cast iron skillet
- colander
- cutting board & knife
- Measuring Cups & spoons
- mixing bowl
Ingredients
Filling
- 2 pounds strawberries rinsed, hulled, and halved. *cut into quarters if berries are larger.
- 1½ cups rhubarb trim stalks, cut into ¼" pieces
- ¼ cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
Crumble
- 1 cup all-purpose flour
- ¾ cup old-fashioned oats
- ¼ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter
Instructions
- Preheat oven to 350 degrees Fahrenheit, and grease your cast iron skillet, or bakeware. You can use shortening, butter, or nonstick baking spray.
- Wash, pat dry, and hull your strawberries. Slice them into halves, or thirds depending on the side of them. Wash, and trim the stalks of your rhubarb. Cut them into 1/4″ slices. Toss berries and rhubarb with vanilla extract, sugar, and cornstarch. Fill the bottom of the pan with the mixture.
- To form the crumble, combine melted butter, flour, cinnamon, oats, light brown and granulated sugars. Sprinkle over the top of the fruit.
- Place in the oven (center rack) and bake for 40 minutes. Crumble will have a golden brown appearance on the top and be deep red, and bubbly on the sides. Enjoy warm!
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