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    Strawberry Rhubarb Crisp With Oatmeal Cookie Streusel

    May 21, 2015 by Denise Bustard 33 Comments

    Home / Recipes / Desserts / Strawberry Rhubarb Crisp With Oatmeal Cookie Streusel

    Jump to Recipe

    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!

    strawberry rhubarb crisp on plate with a scoop of ice cream and a fork

    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.

    Reasons you'll ♡ this strawberry rhubarb crisp

    • the classic flavor combination of strawberries + rhubarb gets a fun twist with an oatmeal cookie crumble
    • it's simple to prepare
    • it's full of fresh fruit and perfect served in late spring/early summer!

    side angle view of strawberry rhubarb crisp filling in baking dish before cooking

    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.

    strawberry rhubarb crisp in baking dish with cookie crumb topping- before baking

    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.

    side angle view of strawberry rhubarb crisp on plate with a scoop of ice cream and a fork

    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
    strawberry rhubarb crisp with oatmeal cookie streusel in white bowl with ice cream scoop and fork
    Print Recipe
    4.5 from 2 votes

    Strawberry Rhubarb Crisp with Oatmeal Cookie Streusel

    Course: Dessert
    Cuisine: American
    Calories: 366kcal
    Author: Denise Bustard
    Servings: 9
    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.
    Prep Time20 mins
    Cook Time40 mins
    Total Time1 hr

    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.

    Notes

    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

    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
    Tried this Recipe? Pin it for Later!Mention @SweetPeaSaffron or tag #sweetpeasandsaffron

    About Denise Bustard

    Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more. read more

    Previous Post: « Spiced Chickpea Naan Nachos
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    Comments

    1. Lea Andersen

      May 27, 2015 at 9:23 pm

      4 stars
      Wow! Rhubarb, I remember my grandma whose always making me a Rhubarb soup to relieved my stomach ailments. This gives me an idea of preparing the soup again and now for my kids, but of course I will surely make this crisp. Looks like I found my second favorite dessert before stockton bar hk's toffee pudding 😉 yay! Too excited =)

      Reply
    2. Thao @ In Good Flavor

      May 25, 2015 at 8:52 pm

      I didn't leave the twist tie on a bag, but I did incinerate a container of Nissan Chow Mein Noodles until it became charcoal (I forgot to add water). I'm dying to have a huge piece of this crisp. It looks amazing!

      Reply
      • Denise

        May 26, 2015 at 2:06 pm

        Oh no! That sounds like something I would do! Thanks, Thao!

        Reply
    3. [email protected] Well Floured Kitchen

      May 25, 2015 at 7:39 am

      I don't cook with rhubarb that often- but this looks like something we would definitely love! That topping- yum!

      Reply
    4. Jess @ Flying on Jess Fuel

      May 24, 2015 at 9:15 pm

      Can you believe I've never had rhubarb!? That obviously needs to change because this crisp looks AMAZING! I wonder if I'd be able to grow some of my own!!

      Reply
    5. Cyndi - My Kitchen Craze

      May 23, 2015 at 2:18 pm

      Can I tell you a secret Denise? I've never had rhubarb before, let alone cook with it. I know, I know have I been living under a rock? Its craziness right? This crisp looks amazing. Love that it's your dads recipe too. How sweet. I need to try this now. Pinned! 🙂

      Reply
    6. Ashlyn @ Belle of the Kitchen

      May 23, 2015 at 1:16 am

      What I wouldn't give for a giant bowl of this right about now. Oh, and I think I'd need a bowl of the oatmeal cookie streusel all on its own. Sounds so good!

      Reply
    7. Mariah @ Mariah's Pleasing Plates

      May 22, 2015 at 11:39 pm

      I am loving this fruit crisp but I am loving that oatmeal cookie topping even more. Pinned! 😉

      Reply
    8. Patricia @ Grab a Plate

      May 22, 2015 at 6:37 pm

      Ohmygosh!! This is amazing. I used to eat rhubarb when I was a kid and probably (unfortunately) haven't had it in so long! Love your recipe (love the cookies for the crumble)!

      Reply
    9. Jess @ whatjessicabakednext

      May 22, 2015 at 2:32 pm

      This fruity crisp looks divine! Love the strawberries and rhubarb - two of my favourite fruits! Love that scoop of vanilla ice cream. Perfect!

      Reply
    10. Krista @ Joyful Healthy Eats

      May 22, 2015 at 12:34 pm

      That crumble toppins just has me drooling! Can't wait to make this!

      Reply
    11. Stacey @ Bake.Eat.Repeat.

      May 22, 2015 at 10:16 am

      This rhubarb crisp looks so good, and I love the oatmeal cookie streusel, that's such a great idea for the topping!

      Reply
    12. Kacey @ The Cookie Writer

      May 22, 2015 at 9:48 am

      One of my favourite classic recipes! I sometimes do rhubarb and apples for a change. This looks so good, I cannot wait to get my hands on some rhubarb!

      Reply
    13. Catherine

      May 22, 2015 at 12:12 am

      What a beautiful crisp. Add a dollop of whipped cream and I could enjoy this every night. xo, Catherine

      Reply
    14. Danielle

      May 21, 2015 at 9:38 pm

      This fruit crisp is just calling my name! I love love love the strawberry and rhubarb combination and that oatmeal cookie streusel is a great idea!

      Reply
    15. marcie

      May 21, 2015 at 6:31 pm

      I love strawberry rhubarb anything, and I have a crisp coming out next week (it's a little different, at least). 🙂 I wish I'd experienced a great rhubarb dessert growing up because I was missing out until I met my husband! Now I'm making up for lost time. 🙂

      Reply
      • Denise

        May 21, 2015 at 9:13 pm

        Strawberry + Rhubarb is just heaven, isn't it Marcie? Can't wait to see your crisp!

        Reply
    16. Medha @ Whisk & Shout

      May 21, 2015 at 5:57 pm

      Oatmeal cookie streusel?! Wow. This looks stunning and your photos are incredible 🙂

      Reply
      • Denise

        May 21, 2015 at 9:15 pm

        Thanks so much, Medha! It was a seriously delicious streusel!

        Reply
    17. Nora @ Savory Nothings

      May 21, 2015 at 3:05 pm

      Ooooh this looks delicious Denise! Spring is definitely not here for me until I've made a rhubarb dish!

      Reply
      • Denise

        May 21, 2015 at 9:16 pm

        Yes! I wish I could actually grow it! Thanks, Nora!

        Reply
    18. Natalie @ Tastes Lovely

      May 21, 2015 at 1:26 pm

      5 stars
      I love rhubarb! So happy it is in season. I was verrry close to planting it in my garden, but I don't think it would have done very well. I am obsessed with your idea of using oatmeal cookies in the streusel! That is so genius Denise! Because we all know, a crispy is allll about the crumble topping : )

      Reply
      • Denise

        May 21, 2015 at 9:17 pm

        My rhubarb is doing so horribly here! And it's from my mom's garden where they have to beat it back it grows so crazy 🙁 Maybe I'll just have to move (LOL). Thanks, Natalie!

        Reply
    19. Ashley | The Recipe Rebel

      May 21, 2015 at 8:44 am

      I am going nuts for this crisp! I think a fruit crisp with vanilla ice cream is my all-time favorite summer dessert. How many times can I make that claim this summer?? Lol. Pinned!

      Reply
      • Denise

        May 21, 2015 at 9:18 pm

        I love love love fruit crisp, too! I didn't make one last summer which is such a shame. This one more than makes up for it though! Thanks, Ashley!

        Reply
    20. Leah | So, How's It Taste?

      May 21, 2015 at 8:10 am

      That cookie streusel on top is to die for! I always forget about rhubarb, which is a shame because it's so tasty! This looks awesome!

      Reply
      • Denise

        May 21, 2015 at 9:19 pm

        Rhubarb is so good, especially with something sweeter like strawberries...I find it too tart on it's own. Thanks, Leah!

        Reply
    21. Sarah @Whole and Heavenly Oven

      May 21, 2015 at 6:02 am

      Fruit crisp is my JAM this time of year and especially if it's loaded with rhubarb! I literally just harvested my first crop of rhubarb of the year and now I'm loooking for any and every way to use it up! I think I just found my first project. 😉 Swooning over that oatmeal cookie streusel!

      Reply
      • Denise

        May 21, 2015 at 9:20 pm

        Oh I'm so jealous, Sarah! What I would do for a fresh harvest of rhubarb...it felt like a travesty to actually pay for it at the grocery store :/

        Reply
    22. Gayle @ Pumpkin 'N Spice

      May 21, 2015 at 5:40 am

      Oh this crisp is just calling my name, Denise! I love strawberry rhubarb anything! And that's such a great idea to make an oatmeal cookie topping. Looks incredible!

      Reply
      • Denise

        May 21, 2015 at 9:20 pm

        Thanks, Gayle! I agree, strawberry rhubarb is the best flavor combo ever!

        Reply
    23. June @ How to Philosophize with Cake

      May 21, 2015 at 5:28 am

      That sounds awesome! Love the cookie streusel, sounds like a great accompaniment to fresh fruit 🙂

      Reply
      • Denise

        May 21, 2015 at 9:21 pm

        Thanks, June! It was definitely a delicious streusel!

        Reply

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