Old-Fashioned Strawberry Rhubarb Crisp

Easy to make homemade strawberry rhubarb crisp! The classic pairing of tart rhubarb and sweet strawberries topped with a crispy oat topping.

Course Dessert

Cuisine American

Keyword fruit crisp, old fashioned fruit crisp, strawberry rhubarb crisp

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Servings servings

Calories 334kcal

Author Kelly | the hungry bluebird

1 cup all purpose flour
½ cup dark brown sugar
¼ cup granulated sugar
Pinch kosher salt
8 tablespoons cold unsalted butter, cut into pieces
¾ cup old fashioned oats
1 pound rhubarb, trimmed, cut into ½-inch pieces remove and discard any poisonous leaves
1 pound (16-oz) strawberries, stemmed and quartered about 6 cups total strawberries and rhubarb combined
⅓ cup sugar
1 teaspoon vanilla
½ teaspoon orange zest
2 tablespoons cornstarch
2 tablespoons lemon juice

Preheat oven to 375º.
Make the topping. In medium bowl, combine flour, both sugars and salt. Add the butter pieces and with fingertips rub together until well blended and mixture resembles coarse crumbs (it will hold together if you pinch it). Add oats and toss to combine. Refrigerate until ready to use.
Prepare fruit. Combine lemon juice and cornstarch in small dish until dissolved. In bowl, gently toss rhubarb and strawberries with ⅓ cup sugar, lemon-cornstarch slurry, vanilla and orange zest. Pour fruit into a large 12-inch cast iron skillet (or 9" by 13" or similar capacity baking dish).
Top the fruit evenly with half of the topping (refrigerate other half) and bake for 20 minutes. Sprinkle with remaining topping and bake another 20 minutes, until lightly browned and bubbly. Let cool 20 to 30 minutes, serve warm with vanilla ice cream.