Classic Strawberry Rhubarb Crisp

5 from 1 vote

Classic Strawberry Rhubarb Crisp

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.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Keyword: rhubarb crisp, strawberry crisp, strawberry rhubarb crisp

Servings: servings

Calories: 457cal

Author: Amy Desrosiers

Cost: $5

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!

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition