Strawberry Rhubarb Crisp with Oatmeal Cookie Streusel

4.67 from 3 votes

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.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 366kcal

Author: Denise Bustard

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):

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.

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