Go Back
–+ servings
strawberry rhubarb crisp with oatmeal cookie streusel in white bowl with ice cream scoop and fork
Print Recipe
No ratings yet

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 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 9
Calories: 366kcal
Author: Annie Holmes

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