Rhubarb Strawberry Crisp

5 from 3 votes

The combination of tart rhubarb and sweet strawberries in this rhubarb strawberry crisp is irresistible.

Prep Time20

Cook Time55

Rest Time20

Total Time1 35

Course: Dessert

Cuisine: American

Keyword: Rhubarb Strawberry Crisp Recipe

Servings: cups

Calories: 561kcal

Preheat the oven to 350°F. Spray a 9x9-inch baking pan with nonstick cooking spray. Set it aside.
Using a large mixing bowl, stir together the rhubarb, strawberries, granulated sugar, cornstarch, lemon zest, and lemon juice. Stir until all the ingredients are completely combined.
Pour the filling into the prepared baking dish and set it aside.

Using a food processor, combine the flour, cubed cold butter, and light brown sugar. Pulse until the mixture is combined and is pea-sized.
Add the oats and pulse just until combined.
Evenly spread the topping over the filling.
Evenly sprinkle the decorator's sugar over the topping,
Bake for 50 to 55 minutes, or until the topping is golden brown.
Allow the crisp to cool slightly before serving.

You can throw together the topping the night before and store it in the fridge until you are ready to assemble this dish.
If you do not have a food processor, you can use a handheld mixer and even a food blender. In a pinch, even a pastry blender could be used.
To make sure this turns out crisp, take the oat mixture, press into balls, and break off pieces to sprinkle on top. This allows the best air circulation during baking and turns the topping into crispy pieces that resemble nuggets of oatmeal cookie.