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.
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!
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.
Would you like to save this?
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:
- After baking through, cool completely, cover and refrigerate for up to 48 hours.
- 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
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.
Would you like to save this?
Tips:
- After baking through, cool completely, cover and refrigerate for up to 48 hours.
- Rewarm uncovered in the oven at 350°F for 25 minutes, or until warmed through.
- Alternatively, you can heat individual slices in the microwave, or enjoy them cold.
- 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
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Jess @ Flying on Jess Fuel says
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!!
Cyndi - My Kitchen Craze says
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! 🙂
Ashlyn @ Belle of the Kitchen says
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!
Mariah @ Mariah's Pleasing Plates says
I am loving this fruit crisp but I am loving that oatmeal cookie topping even more. Pinned! 😉
Patricia @ Grab a Plate says
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)!
Jess @ whatjessicabakednext says
This fruity crisp looks divine! Love the strawberries and rhubarb - two of my favourite fruits! Love that scoop of vanilla ice cream. Perfect!
Krista @ Joyful Healthy Eats says
That crumble toppins just has me drooling! Can't wait to make this!
Stacey @ Bake.Eat.Repeat. says
This rhubarb crisp looks so good, and I love the oatmeal cookie streusel, that's such a great idea for the topping!
Kacey @ The Cookie Writer says
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!
Catherine says
What a beautiful crisp. Add a dollop of whipped cream and I could enjoy this every night. xo, Catherine
Danielle says
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!
marcie says
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. 🙂
Denise says
Strawberry + Rhubarb is just heaven, isn't it Marcie? Can't wait to see your crisp!
Medha @ Whisk & Shout says
Oatmeal cookie streusel?! Wow. This looks stunning and your photos are incredible 🙂
Denise says
Thanks so much, Medha! It was a seriously delicious streusel!
Nora @ Savory Nothings says
Ooooh this looks delicious Denise! Spring is definitely not here for me until I've made a rhubarb dish!
Denise says
Yes! I wish I could actually grow it! Thanks, Nora!
Natalie @ Tastes Lovely says
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 : )
Denise says
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!
Ashley | The Recipe Rebel says
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!
Denise says
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!
Leah | So, How's It Taste? says
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!
Denise says
Rhubarb is so good, especially with something sweeter like strawberries...I find it too tart on it's own. Thanks, Leah!
Sarah @Whole and Heavenly Oven says
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!
Denise says
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 :/
Gayle @ Pumpkin 'N Spice says
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!
Denise says
Thanks, Gayle! I agree, strawberry rhubarb is the best flavor combo ever!
June @ How to Philosophize with Cake says
That sounds awesome! Love the cookie streusel, sounds like a great accompaniment to fresh fruit 🙂
Denise says
Thanks, June! It was definitely a delicious streusel!