Strawberry Rhubarb Crisp

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Crumb layers

  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 1/4 cups rolled old-fashioned oats
  • 1/2 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1/2 cup pecans, finely chopped
  • 2 teaspoons vanilla extract
  • 3/4 cup unsalted butter, melted


  • 1 1/2 cups strawberries, hulled and diced
  • 1 1/2 cups rhubarb, diced 1/4-inch thick
  • 1/2 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch


  1. Heat oven to 350 degrees F.
  2. Butter a 9 x 9-inch baking dish and line with parchment paper that is also buttered.
  3. In a large mixing bowl, mix together the flour, baking powder, cinnamon and salt. Add the oats and both sugars, making sure to break up any clumps. Mix in the pecans.
  4. In a separate bowl, mix the vanilla into the melted butter and then pour over your dry ingredients. Mix together until everything is evenly distributed.
  5. Taking 2/3 of the crumb layer mixture, press it into the prepared baking dish. Set aside the remaining 1/3 of the crumb mixture.
  6. In a separate bowl, mix together the strawberries and rhubarb and then toss these ingredients with the lemon juice and lemon zest.
  7. In a smaller bowl, whisk together the sugar and cornstarch and pour this over the strawberries and rhubarb and toss until everything is evenly coated.
  8. Pour the strawberries and rhubarb over the crumb layer already in the baking dish. Sprinkle the remaining crumb mixture over the top of the fruit.
  9. Bake for approximately 45-50 minutes, until the top crumb layer is golden brown and the fruit filling is bubbling.
  10. Cool and cut into squares.