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Easy Homemade Strawberry Rhubarb Crisp or Crumble in Blue Bowl

Strawberry Rhubarb Crisp or Crumble

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The best, quick and easy strawberry rhubarb crisp recipe, homemade with simple ingredients in 1 hour. Sweet and tart with a crispy oat crumble topping.
Course Dessert
Cuisine American
Keyword homemade crisp, summer dessert
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 6 People
Calories 483
Author Abeer Rizvi


Strawberry Rhubarb Base

  • 4 cups Strawberries Fresh, Washed, Patted dry, Hulled, Diced
  • 4 cups Rhubarb Fresh, Trimmed, Diced into 1 inch pieces
  • 3 tbsp All-purpose flour
  • 1/2 cup Granulated sugar
  • 1 tsp Vanilla extract

Crumble/ Crisp Topping

  • 1/2 cup All-purpose flour
  • 3/4 cup Old fashioned oats Not quick oats
  • 1/2 cup Brown sugar
  • 1/4 tsp Cinnamon powder
  • 1 tsp Vanilla extract
  • 1/2 cup Butter Unsalted, Cold, Cut into cubes
  • 1/2 cup Nuts Roughly chopped, I used a combination of pecans, walnuts and some shredded coconut


  • In a large mixing bowl, add strawberries, rhubarb, flour, sugar, vanilla extract and mix to combine everything.
  • Spread this mixture in a greased baking dish (8x11).
  • In a separate mixing bowl, mix together flour, oats, brown sugar, cinnamon, vanilla extract until combined.
  • Add cubed butter and mix into the remaining ingredients with a fork or pastry cutter until you have a crumbly mixture. Do not add milk or water to thin out this topping.
  • Stir in chopped nuts.
  • Sprinkle this mixture on top of the strawberries and rhubarb mixture.
  • Bake at 350 degrees F for 40-45 minutes or until or until top is golden brown and fruit juices and sugar are bubbling.
  • Serve warm with vanilla ice cream. Enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 


Calories: 483kcal | Carbohydrates: 67g | Protein: 6g | Fat: 23g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 147mg | Potassium: 536mg | Fiber: 6g | Sugar: 40g | Vitamin A: 569IU | Vitamin C: 63mg | Calcium: 122mg | Iron: 2mg