Name: Strawberry‑Rhubarb Crisp with Oat Topping
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups diced strawberries; 2 cups diced rhubarb; ½ cup granulated sugar; 2 tbsp cornstarch; 1 tsp lemon zest; 1 tbsp fresh lemon juice; 1 cup old-fashioned oats; ½ cup all-purpose flour; ½ cup packed brown sugar; ½ tsp ground cinnamon; ¼ tsp salt; ½ cup cold unsalted butter, cubed; ¼ cup chopped pecans (optional)

Why You’ll Love This Recipe

I love this crisp because it’s easy to throw together with fresh seasonal fruit and pantry staples. The topping is rich and buttery with just the right amount of crunch, while the filling is bright and tangy. It’s perfect served warm from the oven with a scoop of vanilla ice cream or a dollop of whipped cream. It’s one of my favorite ways to enjoy strawberries and rhubarb.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups diced strawberries
2 cups diced rhubarb
½ cup granulated sugar
2 tablespoons cornstarch
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 cup old-fashioned oats
½ cup all-purpose flour
½ cup brown sugar, packed
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup cold unsalted butter, cut into small cubes
¼ cup chopped pecans (optional)

directions

I start by preheating the oven to 375°F (190°C). In a large bowl, I toss the strawberries and rhubarb with granulated sugar, cornstarch, lemon zest, and lemon juice until everything is evenly coated.

I transfer the fruit mixture into a greased 8- or 9-inch baking dish, spreading it out evenly.

In another bowl, I mix the oats, flour, brown sugar, cinnamon, and salt. I add the cold butter cubes and use a pastry cutter or fork to work it into the dry ingredients until coarse crumbs form. Then I stir in the chopped pecans if I’m using them.

I sprinkle the oat topping evenly over the fruit layer, making sure it’s nicely covered.

The crisp bakes for 35 to 40 minutes, until the topping is golden brown and the fruit is bubbling up around the edges.

After baking, I let it cool slightly for about 10 minutes before serving. It’s best enjoyed warm, especially with a scoop of vanilla ice cream or a dollop of whipped cream.

Servings and timing

This recipe makes 8 servings. It takes about 15 minutes to prep and 40 minutes to bake, with a total time of 55 minutes. Each serving is approximately 310 kcal.

Variations

I sometimes swap the pecans for walnuts or leave the nuts out entirely. If I want to add more depth, I’ll mix in a bit of nutmeg or cardamom with the cinnamon. For an extra fruity twist, I sometimes mix in raspberries or blueberries with the strawberries and rhubarb.

storage/reheating

I store leftovers covered in the refrigerator for up to 3 days. To reheat, I pop a portion in the microwave or warm it in a 350°F oven until heated through. It’s great both freshly baked and as a next-day treat.

FAQs

Can I use frozen fruit?

Yes, I can use frozen strawberries and rhubarb—just be sure to thaw and drain them well before baking to avoid too much liquid.

Can I make this ahead of time?

Absolutely. I assemble it in advance and refrigerate until ready to bake. I might need to add a few extra minutes to the bake time if it’s going into the oven cold.

Is it okay to skip the pecans?

Yes, I can leave them out or replace them with another nut or even shredded coconut for a different flavor.

What kind of oats should I use?

Old-fashioned oats work best for texture. I avoid quick oats as they can become too soft and mushy.

Can I make it gluten-free?

Yes, I use a gluten-free all-purpose flour and make sure my oats are certified gluten-free.

Conclusion

Strawberry‑Rhubarb Crisp with Oat Topping is my go-to dessert when I want something warm, fruity, and satisfying. It’s simple to make, bursting with flavor, and perfect for sharing with family or friends. Every spoonful delivers cozy comfort and seasonal goodness.