I just made the ultimate Strawberry Rhubarb Crisp Cast Iron version with double the buttery oat topping and a jammy sweet-tart filling you won’t be able to resist.

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I’m obsessed with this Strawberry Rhubarb Crisp because it punches sweet and tart in the face and keeps coming back for more. I’ll say it: I prefer my Rhubarb And Strawberry Crumble with a ridiculous mound of oat topping so every forkful is part jam, part crumble.

And yes, I love how the strawberries, hulled and halved, still taste bright under all that buttery crisp. I use old fashioned rolled oats so the topping actually holds up and gives real chew.

It’s loud, messy, and impossible to resist. Bring napkins.

Pure fruit chaos, in the best way. Eat it now.

Ingredients

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Strawberries: sweet burst that brightens the tart rhubarb, it’s juicy and fresh.
Rhubarb: tangy backbone that cuts sweetness, basically makes the filling sing.
Granulated sugar (filling): tames tartness so you’ll actually want seconds.
Cornstarch: thickens the juices so the filling isn’t runny, it’s reliable.
Lemon juice: adds zip and balances sugar, plus keeps colors popping.
Vanilla extract: warms the mix, subtle cozy note you’ll notice.
Pinch of salt (filling): sharpens flavors, makes everything taste less flat.
Rolled oats: hearty chew and wholesome texture, it’s classic crisp material.
All purpose flour: gives structure and lightly softens the topping.
Light brown sugar: molasses hint, makes the topping taste rich and caramel-y.
Granulated sugar (topping): adds little sweet crunch spots, simple but effective.
Cinnamon: warm spice that smells like autumn, it’s comforting.
Salt (topping): balances sweetness and brings out deeper flavors.
Unsalted butter: cold cubes create flaky, crunchy bits in the topping.
Chopped pecans or walnuts: optional crunch and toasty nuttiness, totally worth it.

Ingredient Quantities

4 cups strawberries, hulled and halved

3 cups rhubarb, trimmed and chopped into 1/2 inch pieces

3/4 cup granulated sugar (for filling)

2 tablespoons cornstarch

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

pinch of salt (for filling)

2 cups old fashioned rolled oats

1 1/4 cups all purpose flour

1 cup packed light brown sugar

1/4 cup granulated sugar (for topping)

1 teaspoon ground cinnamon

1/2 teaspoon salt (for topping)

12 tablespoons unsalted butter, very cold and cut into small cubes

1/2 cup chopped pecans or walnuts, optional but great for crunch

How to Make this

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1. Preheat oven to 375 F and grease a 9×13 inch baking dish lightly with butter or nonstick spray.

2. In a large bowl combine 4 cups hulled, halved strawberries and 3 cups chopped rhubarb. Add 3/4 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract and a pinch of salt; toss gently until the fruit is evenly coated and set aside for 10 minutes so the sugar starts to draw out juices.

3. Taste the macerated fruit and adjust sugar if your strawberries are extra tart; you want a bright sweet-tart balance because the filling will thicken as it bakes.

4. While the fruit sits, make the extra-crisp topping: in a large bowl combine 2 cups old fashioned rolled oats, 1 1/4 cups all purpose flour, 1 cup packed light brown sugar, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon and 1/2 teaspoon salt. Stir to combine.

5. Add 12 tablespoons very cold unsalted butter cut into small cubes. Using a pastry cutter, two forks, or your fingertips quickly work the butter into the dry mix until the texture is mostly coarse crumbs and some pea-sized bits of butter remain. You can pulse briefly in a food processor in short bursts but don’t overwork it or it will get greasy.

6. Fold in 1/2 cup chopped pecans or walnuts if using; this gives extra crunch and to me it’s worth the calories.

7. Transfer the fruit mixture to the prepared baking dish and spread it in an even layer. Generously mound the oat topping over the fruit, pressing lightly so it makes good contact; this recipe uses almost twice the usual crisp so don’t be shy, it’s supposed to be hefty.

8. Bake on the middle rack for 40 to 50 minutes, or until the topping is deeply golden and the fruit is bubbling up around the edges. If the topping is browning too quickly tent loosely with foil for the last 10 minutes.

9. Remove from the oven and let cool on a wire rack at least 20 to 30 minutes so the filling sets up; serve warm or at room temperature with vanilla ice cream or whipped cream if you’re feeling decadent.

10. Leftovers keep covered in the fridge up to 4 days and you can re-crisp slices in a 350 F oven for 10 to 12 minutes. If topping got soft, a quick hit under the broiler for a minute or two will perk it back up but watch it closely so it doesn’t burn.

Equipment Needed

1. 9×13 inch baking dish, greased
2. Large mixing bowls (one for fruit, one for topping)
3. Measuring cups and spoons
4. Sharp knife and cutting board for hulled strawberries and chopped rhubarb
5. Pastry cutter or two forks (or a food processor for quick pulsing)
6. Rubber spatula or wooden spoon for folding and spreading
7. Small bowl or cup for mixing lemon, vanilla and cornstarch
8. Oven mitts and a baking sheet to catch drips if needed
9. Wire cooling rack to let the crisp set
10. Optional: food processor if you prefer to pulse the topping quickly

FAQ

Q: How do I get the topping extra crisp like in the title?

A: Freeze the cubed butter for 15 minutes before you cut it into the dry mix, then pulse quickly with a pastry cutter or two forks until pea sized pieces remain. Spreading the topping thin and baking on the lower rack for the first 20 minutes helps the bottom bubble and set, then move to the middle rack to brown the top. If you like extra extra crisp, toast the oats and nuts in a skillet for 5 minutes before mixing.

Q: My filling is too runny, how do I fix it?

A: Cornstarch thickens as it cools, so let the crisp rest 20 to 30 minutes before serving. If it is still too loose next time, add another tablespoon of cornstarch or use 3 tablespoons total. You can also bake a little longer at 375 F until the juices are bubbling and somewhat thick.

Q: Can I use frozen strawberries or rhubarb?

A: Yes. Thaw and drain excess liquid first, then toss with the sugar and cornstarch. Since frozen fruit releases more juice, consider upping the cornstarch to 3 tablespoons and reduce any extra added sugar.

Q: Any good swaps for nuts or flour if I have allergies?

A: For nuts, just leave them out or use sunflower seeds for crunch. For flour, oat flour or a 1 to 1 gluten free blend usually works, but the texture may be slightly more tender. Keep the same total dry weight when swapping.

Q: Can I make this ahead or freeze it?

A: Yes. Assemble and freeze before baking for up to 2 months, tightly wrapped. Bake from frozen; add 10 to 15 minutes to the bake time and cover with foil if the top browns too fast. You can also bake fully, cool, then refrigerate for 3 days or freeze for 1 month and reheat in oven to crisp back up.

Q: How should I serve it and any add ons?

A: Serve warm with vanilla ice cream, whipped cream, or a dollop of plain yogurt. A light sprinkle of flaky sea salt on top right before serving makes the sweetness pop. Leftovers reheat well in a 350 F oven for 10 to 15 minutes to bring the topping back to life.

Strawberry Rhubarb Crisp (with Extra Crisp!) Recipe Substitutions and Variations

Strawberries
- Frozen mixed berries, thawed and drained a bit — they keep the flavor bright and are great when strawberries are out of season
- Raspberries or blackberries, use slightly less since theyre tarter
- Peaches or nectarines, sliced, for a sweeter, juicier filling
Rhubarb
- Granny Smith apples, peeled and diced, for tartness and structure
- Cranberries mixed with a sweeter berry, if you want a tangy pop
- Use extra strawberries and add a little lemon juice to mimic the rhubarb tang
Cornstarch (thickener)
- Arrowroot powder, same amount, gives a glossy finish
- Tapioca starch, use 1 to 1, great for a slightly chewier filling
- All purpose flour, use about double the amount but the filling will be a bit cloudier
Unsalted butter (topping)
- Very cold coconut oil, cubed, for a dairy free crisp with a hint of coconut
- Vegan butter, same technique, keeps the texture flaky
- Cold lard or shortening, if you want an ultra crisp, but flavor is less rich

Pro Tips

1) Taste and tweak after macerating. Let the strawberries and rhubarb sit with sugar for 10 minutes, then taste. If it still feels too sharp, add a little more sugar or a teaspoon of honey. If it feels flat, a tiny splash of orange juice or an extra squeeze of lemon brightens it up.

2) Keep the butter ice cold and work fast. Cold butter gives you those crunchy pea-sized bits in the topping. Use a pastry cutter, two forks, or quick pulses in a food processor, but dont overwork it or the mixture will turn greasy and flat.

3) Toast the oats and nuts for more depth. Toss the oats and chopped pecans or walnuts on a sheet and toast in the oven for 6 to 8 minutes until fragrant. Let cool before mixing with the butter. You get a nuttier, richer crunch that really lifts the whole crisp.

4) Manage moisture and browning. If the filling looks very juicy, give it the full bake time and let the crisp rest 20 to 30 minutes so it firms up. If the topping browns too fast, loosely tent with foil for the last 10 minutes. To re-crisp leftovers, warm in a 350 F oven for 10 minutes, or sit under the broiler for just 30 to 90 seconds but watch it or it will burn.

Strawberry Rhubarb Crisp (with Extra Crisp!) Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I just made the ultimate Strawberry Rhubarb Crisp Cast Iron version with double the buttery oat topping and a jammy sweet-tart filling you won't be able to resist.

Servings

servings

Calories

612

kcal

Equipment: 1. 9×13 inch baking dish, greased
2. Large mixing bowls (one for fruit, one for topping)
3. Measuring cups and spoons
4. Sharp knife and cutting board for hulled strawberries and chopped rhubarb
5. Pastry cutter or two forks (or a food processor for quick pulsing)
6. Rubber spatula or wooden spoon for folding and spreading
7. Small bowl or cup for mixing lemon, vanilla and cornstarch
8. Oven mitts and a baking sheet to catch drips if needed
9. Wire cooling rack to let the crisp set
10. Optional: food processor if you prefer to pulse the topping quickly

Ingredients

4 cups strawberries, hulled and halved
3 cups rhubarb, trimmed and chopped into 1/2 inch pieces
3/4 cup granulated sugar (for filling)
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
pinch of salt (for filling)
2 cups old fashioned rolled oats
1 1/4 cups all purpose flour
1 cup packed light brown sugar
1/4 cup granulated sugar (for topping)
1 teaspoon ground cinnamon
1/2 teaspoon salt (for topping)
12 tablespoons unsalted butter, very cold and cut into small cubes
1/2 cup chopped pecans or walnuts, optional but great for crunch

Directions

Preheat oven to 375 F and grease a 9×13 inch baking dish lightly with butter or nonstick spray.
In a large bowl combine 4 cups hulled, halved strawberries and 3 cups chopped rhubarb. Add 3/4 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract and a pinch of salt; toss gently until the fruit is evenly coated and set aside for 10 minutes so the sugar starts to draw out juices.
Taste the macerated fruit and adjust sugar if your strawberries are extra tart; you want a bright sweet-tart balance because the filling will thicken as it bakes.
While the fruit sits, make the extra-crisp topping: in a large bowl combine 2 cups old fashioned rolled oats, 1 1/4 cups all purpose flour, 1 cup packed light brown sugar, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon and 1/2 teaspoon salt. Stir to combine.
Add 12 tablespoons very cold unsalted butter cut into small cubes. Using a pastry cutter, two forks, or your fingertips quickly work the butter into the dry mix until the texture is mostly coarse crumbs and some pea-sized bits of butter remain. You can pulse briefly in a food processor in short bursts but don’t overwork it or it will get greasy.
Fold in 1/2 cup chopped pecans or walnuts if using; this gives extra crunch and to me it’s worth the calories.
Transfer the fruit mixture to the prepared baking dish and spread it in an even layer. Generously mound the oat topping over the fruit, pressing lightly so it makes good contact; this recipe uses almost twice the usual crisp so don’t be shy, it’s supposed to be hefty.
Bake on the middle rack for 40 to 50 minutes, or until the topping is deeply golden and the fruit is bubbling up around the edges. If the topping is browning too quickly tent loosely with foil for the last 10 minutes.
Remove from the oven and let cool on a wire rack at least 20 to 30 minutes so the filling sets up; serve warm or at room temperature with vanilla ice cream or whipped cream if you’re feeling decadent.
Leftovers keep covered in the fridge up to 4 days and you can re-crisp slices in a 350 F oven for 10 to 12 minutes. If topping got soft, a quick hit under the broiler for a minute or two will perk it back up but watch it closely so it doesn’t burn.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.