June 19, 2013

A Simple Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

We’ve made some new friends here in suburbia and the other day I wanted to bake them a seasonal treat to thank them for a kind gesture they recently did for us. (More on that good gesture soon, I hope!) This week we were going strawberry picking but I’ve also been able to get local berries at our local green grocer. Needless to say, they are AMAZING! I can’t get enough of the ripe fruit that is glistening red straight to the core. Since I had a quart in hand already I decided to pick up some rhubarb and make our friends a simple season strawberry rhubarb crisp.

You all know I am the world’s largest rhubarb fan, second only to my friend Barbara. I can’t wait until I can grow it in my own garden! For this simple crispy I combined the chopped fruit, sweetened it with a little orange juice, and baked it up with a buttery oatmeal crumb topping. It was easy and perfect for taking to my friends as a thank you. In fact, it was so easy I promised my husband I would make a second for us to enjoy at home next weekend.


A Simple Strawberry Rhubarb Crisp


3 cups fresh strawberries, hulled and sliced
3 cups fresh rhubarb cut into 1-inch pieces (about 4 stalks)
¾ cup granulated sugar
1 tablespoon corn starch
1/3 cup orange juice
1 cup all-purpose flour
½ cup light brown sugar
½ teaspoon kosher salt
1 cup quick-cooking oatmeal
1 ½ sticks cold unsalted butter


1. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9×9 baking dish and set aside.

2. In a large bowl combine the strawberries, rhubarb, and sugar. Then dissolve the corn starch in the orange juice and stir that into the front mixture. Then stir in one pinch of kosher salt. Pour the combined mixture into the 9×9 baking dish and pat it down slightly so that it is one even layer.

3. In the bowl of a stand mixer combine the flour, brown sugar, salt, and oatmeal. Then beat in the unsalted butter until the mixture forms large crumbs. Spread this evenly on top of the fruit in the baking dish.

4. Bake the crisp for 50 minutes, or until the fruit is bubbly and hot all the way through. Place a rimmed baking sheet underneath the baking dish while it cooks in case any of the fruit bubbles over. Allow to cool slightly, serve warm with vanilla ice cream.

Naptime Notes

Naptime Recipe Serving ideas

This simple dessert is ideal for summer. Serve it with vanilla ice cream or whipped cream. Sometimes I even eat it for breakfast with a little yogurt!

Naptime Stopwatch

10 minutes prep time, 50 minutes bake time

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