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Crispy Strawberry Rhubarb Crisp with Oat Pecan Topping

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A delightful fruit crisp combining tart rhubarb and sweet strawberries topped with a crunchy oat and toasted pecan mixture. Perfect for a quick, seasonal dessert that balances textures and flavors beautifully.

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and halved (about 600g)
  • 3 cups fresh rhubarb stalks, trimmed and sliced into ½-inch pieces (about 375g)
  • ¾ cup granulated sugar (150g)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch
  • 1 cup old-fashioned rolled oats (90g)
  • ¾ cup chopped pecans, toasted (90g)
  • ½ cup all-purpose flour (60g)
  • ½ cup packed light brown sugar (100g)
  • 1 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted (85g)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the halved strawberries and sliced rhubarb. Sprinkle the granulated sugar, cornstarch, lemon juice, and vanilla extract over the fruit. Toss gently but thoroughly to coat evenly.
  3. Toast the chopped pecans in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned. Remove from heat and let cool slightly.
  4. In a separate bowl, mix together the rolled oats, toasted pecans, all-purpose flour, brown sugar, ground cinnamon, and salt. Pour in the melted butter and mix until the mixture is crumbly but holds together when pressed.
  5. Pour the fruit filling into a 9×9-inch (23×23 cm) baking dish, spreading evenly. Sprinkle the oat pecan topping evenly over the fruit.
  6. Bake for 40-45 minutes until the filling is bubbling and the topping is golden brown and crisp. Tent with foil if topping browns too quickly.
  7. Let the crisp cool for 15 minutes before serving to allow the filling to thicken.

Notes

Toast pecans carefully to avoid bitterness. Do not over-mix the topping to maintain crumbly texture. Use fresh, firm fruit to prevent excess liquid. Tent with foil if topping browns too fast. Chill topping for 10 minutes before baking if it feels loose. Add extra sugar if rhubarb is very tart. Can substitute gluten-free flour for all-purpose flour to make gluten-free. Vegan adaptations include using coconut oil and maple syrup.

Nutrition

Keywords: strawberry crisp, rhubarb crisp, oat pecan topping, fruit dessert, summer dessert, easy crisp recipe, homemade crisp

Find it online: https://elaraeats.com/crispy-strawberry-rhubarb-crisp-recipe-easy-homemade-oat-pecan-topping/