Strawberry-Rhubarb Crisp
Strawberry-Rhubarb Crisp is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Position a rack in the lower third of the oven and preheat the oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPosition a rack in the lower third of the oven and preheat the oven to 350°F.
Butter a 9-inch deep-dish pie plate and line a baking sheet with parchment.
To make the topping: In a medium mixing bowl, stir together the flour, brown sugar, rolled oats, cornmeal, cinnamon, salt, butter, and oil with a fork until completely blended.
To make the filling: In another medium bowl, combine the strawberries and rhubarb with the turbinado sugar, flour, and cornstarch, stirring to coat the fruit.
Pour the fruit mixture into the prepared pie plate.
Sprinkle the topping evenly over the fruit mixture.
Place the pie plate on the prepared baking sheet.
Bake for 40 to 45 minutes, until the fruit is bubbling around the edges and the top is golden brown and crispy.
Let cool slightly.
Serve the crisp warm.
It is best served the same day, but it can be covered with plastic wrap and refrigerated for up to 3 days.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.