45 minutes mins
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5 from 1 vote
Jump to Recipe | Updated: | by Nora
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!
Ingredient notes
- 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!
Recipe tips
- 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 easilyturn 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
How do you prepare rhubarb for a crisp?
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.
How do you store fruit crisp?
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.
Can you freeze a strawberry rhubarb crisp?
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. Heatin a 350°F oven for 20-25 minutes or until piping hot and bubbly all the way through.
Serving ideas
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
- Strawberry Rhubarb Pie
- Rhubarb Coffee Cake
- Easy Rhubarb Crisp
- Strawberry Cobbler with Buttermilk Biscuits
PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.
Printable recipe
Printable Recipe Card
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Strawberry Rhubarb Crisp
This easyStrawberry Rhubarb Crisp with Almondsis the perfect dessert for Easter and spring. It’s quick to assemble and tastes absolutely delicious eaten warm with ice cream.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating! 5 from 1 vote
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Recipe details
Prep 10 minutes mins
Cook 35 minutes mins
Total 45 minutes mins
Servings 6 servings
Difficulty Easy
Ingredients
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
Instructions
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.
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Notes
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. Otherwise your filling might turn out too liquid.
Nutrition
Serving: 1servingCalories: 343kcalCarbohydrates: 58gProtein: 4gFat: 11gSaturated Fat: 5gCholesterol: 20mgSodium: 73mgPotassium: 402mgFiber: 4gSugar: 38gVitamin A: 323IUVitamin C: 51mgCalcium: 95mgIron: 1mg
Nutrition is an estimate.
More recipe information
Suitable for: Vegetarian
Course: Dessert
Cuisine: American
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.
About Nora
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.
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