Strawberry Rhubarb Crisp With Oatmeal Cookie Streusel

Classic strawberry rhubarb crisp is topped with a fun, crunchy oatmeal cookie streusel! The tart rhubarb, sweet strawberries, and oatmeal cookie topping are a match made in heaven.

When it comes to fruit crisps, we often stick to the classics, like apple crisp (or single serve apple crisp). But sometimes? Sometimes you want something that's just a little outside of the box, like this strawberry rhubarb crisp!

If you haven't tried strawberries and rhubarb together, boy are you in for a treat! The tart rhubarb goes so well with sweet strawberries, and even better with a scoop of vanilla ice cream.

This strawberry rhubarb crisp is simple to prepare and the perfect spring or summer treat.

The filling

To prepare the strawberry rhubarb filling, we will need six cups of fruit total. I like to balance the tartness of the rhubarb out with an equal amount of strawberries, so I suggest 3 cups of chopped rhubarb and 3 cups of sliced strawberries.

To prepare the rhubarb, make sure to discard the leaves first, as they are poisonous and should not be consumed. Wash the stalks well, then slice each stalk in half lengthwise before chopping into ½ inch pieces. You do not want any larger than ½ inch as they may not cook through.

Strawberries should have their stems removed and cut into 3-4 slices each.

The fruit is tossed in granulated sugar and ¼ cup flour. As the crisp cooks, the flour helps the juices of the fruit thicken into a delicious, velvety sauce.

The oatmeal cookie crisp

Traditional fruit crisp recipes have a simple crisp made from butter, sugar, flour and oatmeal. For this recipe, we are putting a fun twist on this by using oatmeal cookies in addition to these ingredients. This gives the crisp topping a crunchier and slightly nutty flavor.

To prepare the crisp, you will first process the cookies in a food processor until chunky. You could also place them in a ziplock bag and hit it with a wooden spoon.

Next, we will mix with melted butter, oatmeal, flour, sugar and a touch of cinnamon. Sprinkle on top of the strawberry rhubarb filling.

Make ahead and storage tips

Did you know you can make fruit crisp ahead?

Fruit filling

Prepare the fruit filling ahead and store in the fridge for up to 24 hours before baking.

Whole crisp

You also have the option of baking the fruit crisp ahead, then rewarming in the oven:

1. After baking through, cool completely, cover and refrigerate for up to 48 hours.
2. Rewarm uncovered in the oven at 350°F for 25 minutes, or until warmed through.

Variations

You can get (even more) creative with this crisp recipe! Here are some suggestions:

• swap the strawberries for peaches, nectarines or blueberries
• swap the oatmeal cookies for gingersnaps
• add ¼ teaspoon of cardamom and/or ginger to the streusel
• add ½ teaspoon vanilla extract the the fruit filling

More summery desserts

• Blueberry Almond Shortcakes
• Creamy Chocolate Dessert Hummus
• Fudgy Black Bean Brownies
• Cream Cheese Swirl Blackberry Coffee Cake
• Healthy Lemon Blueberry Bread

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Strawberry Rhubarb Crisp with Oatmeal Cookie Streusel

4.67 from 3 votes

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

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Classic strawberry rhubarb crisp is topped with a fun, crunchy oatmeal cookie streusel! The tart rhubarb, sweet strawberries, and oatmeal cookie topping are a match made in heaven.

9

Ingredients

CRISP

• ▢ 3 cups strawberries (stems removed, sliced across the berry in 3-4 pieces)
• ▢ 3 cups rhubarb (leaves removed; washed; sliced into ½ inch pieces)
• ▢ ½ cup granulated sugar (50 g)
• ▢ ¼ cup all purpose flour (31 g)

topping

• ▢ 6 ¾ oz store-bought oatmeal cookies (250 g)
• ▢ ½ cup butter (melted; 113 g)
• ▢ ½ cup rolled oats (50 g)
• ▢ ½ cup brown sugar (packed; 100 g)
• ▢ ½ cup all purpose flour (63 g)
• ▢ ¼ teaspoon cinnamon

Instructions 

• Preheat oven to 375°F.
• Stir together the strawberries, rhubarb, sugar and flour. Spread evenly in a 9X9 inch baking dish.
• Add the cookies to a food processor fitted with a steel blade, pulsing until they are crumbly. There will be lots of fine crumbs, and a few chunks.
• Combine the cookie crumbs/chunks with the melted butter, rolled oats, flour and cinnamon, mix until well combined.
• Spread the crumble topping evenly over the fruit.
• Bake for 35-40 minutes, until topping is golden brown.
• Allow to cool slightly before serving.

Tips:

Storage

After baking through, crisp may be stored in the fridge for up to 4 days (best served within 2 days though):

1. After baking through, cool completely, cover and refrigerate for up to 48 hours.
2. Rewarm uncovered in the oven at 350°F for 25 minutes, or until warmed through.
3. Alternatively, you can heat individual slices in the microwave, or enjoy them cold.

Variations

• swap the strawberries for peaches, nectarines or blueberries
• swap the oatmeal cookies for gingersnaps
• add ¼ teaspoon of cardamom and/or ginger to the streusel
• add ½ teaspoon vanilla extract the the fruit filling

Nutrition Information

Serving: 1/9 of batch, Calories: 366kcal, Carbohydrates: 53g, Protein: 4g, Fat: 16g, Saturated Fat: 8g, Cholesterol: 31mg, Sodium: 208mg, Potassium: 252mg, Fiber: 3g, Sugar: 29g, Vitamin A: 381IU, Vitamin C: 31mg, Calcium: 66mg, Iron: 2mg

Author: Denise Bustard

Course: Dessert

Cuisine: American

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