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Strawberry Rhubarb Crisp

A delightful treat to make with fresh summer berries!



6 cups (1/2-inch) slices rhubarb (about 2 pounds)

2 1/2 cups halved strawberries

¾ cup brown sugar

¼ cup granulated sugar

3 tablespoons cornstarch

1 teaspoon grated orange rind

1/2 teaspoon ground cinnamon


2/3 cup all-purpose flour (about 3 ounces)

1/2 cup packed brown sugar

1/2 cup regular oats

1/4 teaspoon ground cinnamon

Dash of salt

6 tablespoons chilled butter, cut into small pieces


1. Preheat oven to 375°.

2. To prepare filling, combine the first 7 ingredients. Spoon into a buttered 13 x 9–inch baking dish.

3. To prepare topping combine flour and next 5 ingredients in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Sprinkle topping over filling.

4. Bake at 375° for 30 minutes or until bubbly. Let stand 10 minutes.

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