Strawberry Rhubarb Pecan Crisp has the perfect crispy topping, sweet juicy strawberries, and the tart flavor of the rhubarb provides the perfect bite!
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Nothing says Summer like Strawberry Rhubarb Pecan Crisp. The filling is thick and the perfect combination of sweet strawberries and the tartness of the fresh rhubarb, everybody who tries it just absolutely raves about it. Serve it warm with a scoop of vanilla ice cream or a dollop of Homemade Whipped Cream for an extra decadent treat.
Why this recipe works
This strawberry crisp recipe is the ultimate treat for strawberry lovers, using simple ingredients, and is easy to prepare just like my Skillet Apple Crisp. Summer desserts are always a huge hit like my Lemon Icebox Cake, Strawberry Swiss Roll Cake.
Ingredients needed for this strawberry crisp
Ingredient Notes
- Strawberries: I prefer fresh berries but frozen can be used in a pinch.
- Rhubarb: In season May-July or you can substitute with 2 more cups of strawberries if you prefer.
- Granulated sugar: White sugar can be adjusted with the sweetness of the strawberries.
- Brown sugar: light or dark is fine.
- Cornstarch: This is required to thicken the sauce.
- Oats: Old-fashioned oats are recommended but quick-cooking oats will work in a pinch.
- Pecans: You can use walnuts if you prefer or leave them out altogether.
How to make this recipe
- Step 1: In a large mixing bowl add the fresh strawberries, rhubarb, sugar, and cornstarch and mix.
- Step 2: In a medium bowl add the topping ingredients and mix.
- Step 3: Spread the strawberry rhubarb mixture into a baking dish.
- Step 4: Add the crisp topping on top, and bake until golden brown and bubbly.
Recipe tips
- Make sure to cut your strawberries into chunks, not slices, if cut too thin/small they will turn to mush while baking.
- You can adjust the sugar based on the sweetness of the strawberries.
- Allow to cool for at least 10 minutes this will allow the filling to set.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
Recipe Faq's
Rhubarb season is May-July, they are rhubarb stalks that look like red celery. The flavor is similar to a very tart apple, the tart rhubarb provides a nice balance to sweet fruit desserts.
Yes, you can use frozen strawberries, although fresh holds up much better after baking. If you need to use frozen strawberries I recommend letting them thaw in a large bowl overnight and not adding any extra juice that comes out into the bowl.
The main difference between a cobbler and a crisp is the topping. A cobbler has a biscuit or cake-like topping, while a fruit crisp has a crumbly topping. The texture of the topping sets them apart, with the cobbler's being softer and cakeier, and the crisp's having a crisper oat topping.
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Strawberry Rhubarb Pecan Crisp
Ingredients
- 4 cups strawberries cut into chunks
- 2 cups rhubarb about 4 stalks sliced
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
Topping
- 1 cup flour
- 3/4 cup old fashioned oats
- 1/2 cup chopped pecans
- 3/4 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 8 tablespoons butter melted
Instructions
- Preheat oven to 350 degrees
- In a large bowl add strawberries, rhubarb, cornstarch, and granulated sugar and gently mix together. Place in a 9x13 baking dish.
- In a medium bowl mix together flour, oats, brown sugar, salt, and cinnamon. Add in melted butter, using a fork mix the butter in until it becomes a wet crumble mixture. Spread crumble over strawberries and gently pat.
- Bake uncovered for 35-40 minutes or until the top is crisp and lightly browned and the fruit is bubbling.
- Allow to cool 10-15 minutes then serve with ice cream or whipped cream.
Video
Notes
Nutrition
Ooops...thanks for letting me know all fixed 🙂
The cornstarch isn’t mentioned in the directions.