This easy Strawberry Rhubarb Crisp with Almonds is the perfect dessert for Easter and spring. It’s quick to assemble and tastes absolutely delicious eaten warm with ice cream.
It’s no secret that I love good fruit bakes. During fall I make apple crisp every week, and come summertime I can’t resist a good blueberry cobbler. Which also means that I’ve absolutely pinpointed my fruit desserts over the years!
Here I’m pairing strawberry and rhubarb in a delicious crisp topped with almonds. If you’re looking for a rhubarb dessert with no other fruit – check out my plain rhubarb crisp!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
- Almonds: feel free to leave these out! I like the extra toasted flavor and crunch of them, but they’re entirely optional.
- Oats: I used old fashioned oats. If you use quick oats, your crumb topping may get a different texture.
- Butter: I strongly recommend using real butter to make this crisp. If you do want to use margarine, please do not use a spread. Only use stick margarine, or your crumble topping will not work.
Step by step photos
This is is a super easy recipe with just a handful of ingredients. The hardest part is not eating all of the crumb topping raw, ha!
- If you suspect your fruit to have a high water content, you might want to increase the flour in the filling to 2, or even 3 tablespoons. Indicators of this can be very early-season fruit, fruit that has grown for a long time/is very large or fruit that is already very ripe. If you don’t pay attention to this, your filling might easily turn out too liquid.
- If your crumble topping seems too buttery/soft, add 1-2 more tablespoons of flour.
- I always make the crumb topping first and chill it in the fridge until I’ve assembled the filling. That way, the butter in the topping firms back up and the streusel stays more crumbly instead of spreading in the oven.
Strawberry rhubarb crisp FAQS
If you’re harvesting rhubarb from the garden, never use a knife. You can pull the stalks by hand from the very bottom, it’s better for your rhubarb plant!
You don’t have to peel rhubarb unless the stalks are very stringy/thick, but you do have to remove the leaves – they are poisonous to both animals and humans!
Then, clean the stalks well under running water. Slice into ½ inch pieces to use in this recipe.
This is best eaten warm, but if you have leftovers you can leave them at room temperature, well covered, for a day.
If you want to store your rhubarb crisp for longer, I recommend refrigerating it, well covered, for up to 3 days.
Yes, you can freeze this fruit crisp either unbaked or baked.
To freeze unbaked: Prepare the strawberry rhubarb crisp up to baking it, then wrap it first in plastic wrap and then in aluminum foil. Label with the name and use-by date and freeze for up to 2 months.
To bake, remove both foils. Bake as directed in the recipe (no need to defrost), adding 20-30 minutes to the baking time. Keep checking regularly to make sure it’s defrosted and baked all the way through.
Freeze after baking: Prepare and bake the crisp in a freezer-friendly dish. Allow to cool to room temperature, then wrap first in plastic wrap and then in aluminum foil. Label with the name and use-by date and freeze for up to 3 months.
To bake, defrost in the fridge overnight. Heat in a 350°F oven for 20-25 minutes or until piping hot and bubbly all the way through.
We love a bowl of Strawberry Rhubarb Crisp with ice cream as dessert! But just FYI, it’s also delicious for a special breakfast with some vanilla Greek yogurt. Such a treat!
Watch the recipe video
More fruit desserts
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Strawberry Rhubarb Crisp
For the Topping :
- ½ cup flour
- ½ cup rolled oats
- ½ cup sugar
- pinch salt
- ¼ cup cold butter diced
For the Filling:
- 1 pound rhubarb sliced
- 1 pound strawberries hulled and quartered
- ½ cup sugar
- 1 ½ tablespoons flour or more, see note
- 1 tablespoon vanilla extract
For Serving :
- 3 tablespoons chopped almonds
Make the topping:
- Combine the flour, oats, sugar and salt in a medium bowl. Add the cold butter and rub into the dry ingredients with the tips of your fingers. Do this until the butter is evenly distributed and there is no leftover dry ingredient mix. It should look like a pile of small to coarse blobs of streusel. Refrigerate until you’re ready to use it.
Make the filling:
- Combine all ingredients for the filling in a large bowl and mix well.
Assemble the crumble:
- Preheat the oven to 360°F. Transfer the filling to a 7×11 rectangular baking dish. Evenly top with the streusel topping, then sprinkle on the chopped almonds.
- Bake for 35-40 minutes, or until the filling is bubbly and the topping is golden brown and crunchy. Allow to stand for 30 minutes so the sauce can thicken.
More recipe information
This post appeared first in April 2017 as Strawberry Rhubarb Crisp with Almonds Recipe on Food Fanatic. I updated this post here on Savory Nothings on 05/25/2020 to make it more helpful to you.