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Strawberry Rhubarb Crisp

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This delightful dessert combines juicy strawberries and tangy rhubarb topped with a buttery, crunchy crumb for an irresistible sweet-tart treat.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the filling
  • 3 cups strawberries, cut in half Fresh preferred; thawed if previously frozen.
  • 16 ounces frozen rhubarb No need to thaw fully; break up any large frozen chunks.
  • 2 tablespoons lemon juice Freshly squeezed for the best flavor.
  • 1 tablespoon lemon zest Use a microplane for fine zest.
  • 1 cup granulated sugar Adjust based on sweetness of fruit.
  • 2 teaspoons cornstarch Helps to thicken the filling.
  • 1 teaspoon ground cinnamon Enhances the flavor profile.
  • 1/4 teaspoon ground nutmeg Adds warmth to the filling.
  • 1/2 teaspoon salt Balances sweetness.
For the topping
  • 2 cups all-purpose flour For the crisp topping.
  • 1 cup packed brown sugar Light or dark both work; dark gives deeper flavor.
  • 1 cup cold butter, cut into cubes Using all butter gives the best flavor and crispness.
  • 1/4 cup butter, sliced into thin pieces For dotting over the fruit.

Method
 

Preparation
  1. Preheat the oven to 400°F and lightly spray a 3-quart baking dish with nonstick spray.
  2. In a large bowl, combine halved strawberries, frozen rhubarb, lemon juice, and lemon zest. Stir to mix.
  3. In a small bowl, whisk together the granulated sugar, cornstarch, cinnamon, salt, and nutmeg. Sprinkle this over the fruit and stir until evenly coated. Let sit while making the topping.
Topping
  1. In a medium bowl, whisk the flour and brown sugar together until evenly combined.
  2. Add the cold cubed butter and work it into the dry mixture using a pastry cutter or forks until crumbly and pea-sized clumps form.
Assembly and Baking
  1. Pour the fruit into the prepared baking dish and spread it evenly. Dot with the sliced butter.
  2. Scatter the crumb topping evenly over the fruit and press lightly to hold the topping in place.
  3. Bake uncovered for 55–60 minutes until the topping is golden brown and the filling is bubbling at the edges.
  4. Remove from oven and let rest for 10–15 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 10gSodium: 100mgFiber: 3gSugar: 25g

Notes

For extra crispness, place under the broiler for 30-60 seconds. Store leftovers in an airtight container for up to 4 days.
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