Strawberry rhubarb and raspberry crisp is a summer classic with ripe strawberries and raspberries, tart rhubarb and a buttery, oatmeal crisp topping.
Strawberry Rhubarb and Raspberry Crisp
Strawberry rhubarb and raspberry crisp is a classic summer-time recipe that features sweet fresh strawberries, raspberries and tart rhubarb. Did you know that rhubarb is actually a vegetable? It is grown abundantly here in the Midwest and is harvested in the Spring months (and works great to freeze). The rhubarb plant comes in different varieties and ranges in color from light green to deep red, although the varieties essentially taste the same. This perennial plant is used in making baking goods and is often combined with sweet fruits from cakes and pies to jam, cobblers and crisps like this recipe.
How to Make this Recipe
This classic strawberry rhubarb and raspberry crisp features ripe strawberries and raspberries, tart rhubarb and a buttery, oatmeal crisp topping. You can use fresh or frozen rhubarb (see notes below if using frozen rhubarb). Fresh berries tend to work better for this recipe, as frozen berries tend to get too mushy in a recipe when the fruit is not combined with any type of batter.
Ingredients
- Fresh strawberries
- Fresh raspberries
- Fresh or frozen rhubarb *see tips below if using frozen rhubarb
- Fresh lemon zest
- Granulated sugar
- Cornstarch
- Nutmeg
- Brown sugar
- All-purpose flour
- Old-fashioned oats
- Baking soda
- Salt
- Unsalted butter
First, the fruit base is mixed by combining the strawberries, rhubarb and raspberries with the granulated sugar, lemon zest, cornstarch and nutmeg. Then, the crisp topping is made by combining brown sugar, all-purpose flour, old-fashioned oats, baking soda, salt and melted unsalted butter. The fruit base is poured into an 8″ or 9″ greased baking dish and the crisp topping is sprinkled on top of the fruit base. After the crisp is baked, it is perfect served with a scoop of vanilla ice cream or freshly whipped cream!
Tips for Strawberry Rhubarb and Raspberry Crisp
- If using frozen rhubarb, thaw completely and drain before using.
- The cornstarch is doubled in this recipe if using frozen rhubarb; this is due to the amount of water in rhubarb when it is thawed.
- Do not decrease the sugar with the fruit; rhubarb is very tart and needs sugar to balance it out.
- Place baking dish on a sheet pan to catch any of the fruit juice that bubbles over while baking.
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Strawberry, Rhubarb and Raspberry Crisp
Equipment
- mixing bowls of various sizes
- 8" or 9" baking dish
Ingredients
- 1 1/3 cup diced, fresh strawberries
- 1 1/3 cup fresh raspberries
- 1 1/3 cup diced fresh or frozen rhubarb* see notes if using frozen rhubarb
- 1 cup granulated sugar
- 1 teaspoon fresh lemon zest
- 1/2- 1 Tablespoons cornstarch* use 1/2 Tablespoon for fresh rhubarb, increase to 1 Tablespoon if using frozen
- 1/2 teaspoon ground nutmeg
- 3/4 cup brown sugar, packed
- 3/4 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 Tablespoons unsalted butter, melted
Instructions
- In a medium sized mixing bowl, combine the 1 1/3 cup diced, fresh strawberries 1 1/3 cup fresh raspberries and 1 1/3 cup diced fresh or frozen rhubarb* (see tips if using frozen rhubarb). Add in the 1 cup granulated sugar, 1/2- 1 Tablespoons cornstarch* (see tips if using frozen rhubarb), 1 teaspoon fresh lemon zest and 1/2 teaspoon ground nutmeg Stir until the fruit is completely coated.
- Place fruit in an even layer in a greased 8" or 9 " baking dish.
- In a separate mixing bowl, stir together the 3/4 cup brown sugar, 3/4 cup all-purpose flour, 3/4 cup old-fashioned oats, 1/2 teaspoon baking soda and 1/4 teaspoon salt. Stir in 6 Tablespoons unsalted butter, melted and mix until combined.
- Sprinkle the oatmeal topping evenly over the fruit. Place the baking dish on a sheet pan to catch any fruit juice that bubbles over while baking. Bake @ 350°F 30-35 minutes, until bubbly around edges and crumble topping begins to crisp. Serve warm.
Notes
- If using frozen rhubarb, thaw completely and drain before using.
- Do not decrease the sugar with the fruit; rhubarb is very tart and needs sugar to balance it out.
- Store baked crisp covered for up to 72 hours in the refrigerator.