This strawberry rhubarb crisp is an updated take on my Amish grandmother’s classic rhubarb crisp. After many requests on social media to combine strawberries and rhubarb, I tested the pairing and loved the result. The strawberries bring sweetness and the rhubarb adds a bright tartness, creating a balanced fruit filling topped with a crisp brown sugar and oatmeal crumble. Serve warm with vanilla ice cream for a simple, crowd-pleasing dessert best enjoyed fresh.
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Amish Strawberry Rhubarb Crisp
marilynpeight
Pin Recipe
15 mins
30 mins
Dessert
American, Amish
8
Equipment
- 9 by 13 inch pan (or a 3-quart baking dish)
- Mixing bowls
- Measuring cups
- Medium saucepan
Ingredients
For the strawberry rhubarb filling:
- 2 cups diced strawberries
- 2 cups diced rhubarb
- 2 tablespoons cornstarch (slightly heaping)
- 1/2 cup sugar (adjust to taste)
- 1 cup water
- 2 teaspoons vanilla extract
For the oatmeal crumb topping:
- 1 cup all-purpose flour
- 1 cup brown sugar
- 3/4 cup rolled oats (old-fashioned)
- 1/2 cup melted butter
- 1 teaspoon cinnamon
Instructions
Preheat oven to 350°F
- Place the diced strawberries and rhubarb in the bottom of a greased 13 by 9 inch or 3-quart baking dish.
- In a medium saucepan whisk together the sugar, cornstarch, and water. Bring to a boil over medium heat, stirring constantly, until the mixture clears and thickens. Remove from heat and stir in the vanilla. Pour the hot thickened mixture over the diced fruit and gently combine.
- In a mixing bowl combine the flour, brown sugar, oats, cinnamon, and melted butter until the mixture forms coarse crumbs. Spread the crumb topping evenly over the fruit filling.
- Bake in the preheated oven 30–40 minutes or until the topping is lightly browned and the filling bubbles around the edges. Let cool slightly before serving.
Notes
If you’d rather use all rhubarb, increase the sugar because strawberries contribute significant sweetness. For a less sweet crisp, use 3/4 cup sugar instead of 1 cup. Avoid adding extra strawberries—too many will release excess juice and make the filling watery. If you add more fruit, increase the cornstarch or other thickener accordingly.
Let us know how it was!
Equipment needed for this Strawberry Rhubarb Crisp:
- 13 by 9 inch baking dish or 3-quart baking dish — use a 13×9 for a thinner crisp or a smaller dish for a thicker filling.
- Mixing bowl — for the crumb topping and to mix fruit if desired.
- Measuring cups — stainless steel or preferred set for accurate measurements.
- Saucepan — medium size to cook the cornstarch-thickened filling.
Ingredients summary: diced rhubarb, diced strawberries, granulated sugar, brown sugar, old-fashioned rolled oats, all-purpose flour, butter, cornstarch, vanilla extract, cinnamon and water.
Step 1: Place the diced fruit in the greased baking dish. Whisk sugar, cornstarch, and water in a saucepan, bring to a boil while stirring, cook until clear and thickened, remove from heat and stir in vanilla. Pour over fruit and mix gently.
Step 2: Mix flour, brown sugar, oats, cinnamon and melted butter until coarse crumbs form. Spread evenly over the fruit filling.
Note on the crumb topping: This recipe yields a generous crumb layer that browns and crisps nicely while the fruit bubbles below. Adjust the topping amount to suit your preference—if you add more fruit, add more thickener so the filling sets properly.
Step 3: Bake at 350°F for 30–40 minutes, or until the topping is golden and the filling bubbles. Cool slightly, then serve.
Storage notes: The topping is crispiest when fresh. Leftovers can be kept covered at room temperature for a few days or refrigerated up to 5 days. I don’t recommend freezing the assembled crisp because cornstarch-based fillings can change texture; you can freeze the crumb topping separately for convenience.
If you make this recipe, feel free to pin it for later and tag me on Instagram to share a photo of your creation. Thank you for your support!
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