Strawberry Rhubarb Crisp

by Ian Wickman


Strawberry Rhubarb Crisp

Quintessential Pacific Northwest dessert. Unbeatable combination of sweet and tart berry flavor with a oat, butter, and brown sugar topping that you'll keep coming back for.
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Servings 8
Author Ian Wickman



  • 2 cups diced strawberries
  • 2 cups diced rhubarb
  • 1/4 cup brown sugar (can adjust depending on your tastes)
  • 1/2 tsp cinnamon (optional)
  • 1/2 tsp vanilla extract (optional)

Crisp Topping

  • 1 cup rolled oats (gluten-free if that matters to you)
  • 1 cup brown sugar
  • 8 tbsp softened butterbutter (one stick)
  • 1/4 tsp cinnamon (optional)
  • 1/8 tsp cloves (optional)
  • 1/8 tsp nutmeg (optional)


  • Preheat the oven to 350 degrees

For Filling

  • Dice strawberries and rhubarb to roughly 1/4 inch chunks.
  • Add strawberries and rhubarb to medium sized bowl.
  • Sprinkle berries with brown sugar, cinnamon, and vanilla and stir until well mixed.

Crisp Topping

  • Combine butter and brown sugar in bowl and stir until fully combined and creamy.
  • Add oats and stir until evenly mixed.
  • Sprinkle cinnamon, cloves, and nutmeg over topping mixture and stir in.

Making the crisp

  • Butter a baking dish (8x8, 9x9, pie dish, or smaller ramekins)
  • Add berries to baking dish and roughly level (the back of a spoon works well).
  • Spread crisp topping evenly over the berry mixture in the baking dish.
  • Bake in oven until topping is crisp and berry mixture is bubbling, about 45 - 60 minutes.
  • Remove from the oven and let rest for 15 minutes or so until it has cooled somewhat. This will prevent burnt tongues and will allow it to gel a bit more. Alternatively, you can add a thickener at the beginning to bake with it (corn starch or tapioca are two that I have used most often).

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