Classic Old-Fashioned Rhubarb Strawberry Crisp

Total Time
Prep 15 mins
Cook 35 mins

A timeless classic! Been in my recipe box since I was a teenager! I believe this came from one of my grandmothers like so many of my cherished recipes :) When I make this for my friends who need to eat gluten free I remove all flour and add 1/3 cup cornstarch to the fruit. I also normally skip the flour in the topping myself, but I love the fruit part best!


  1. 1) Preheat over to 350* Butter a 9x13 glass pan (metal can be very hard to clean up later).
  2. 2) chop rhubarb, strawberry place in medium mixing bowl add white sugar and 1/3 cup flour mix.
  3. 3) place fruit mixture evenly on bottom of pan.
  4. 4) in medium mixing bowl combine remaining fllour, butter, brown sugar and oats mix til crumbly.
  5. 5) Evenly distribute topping over fruit in pan.
  6. 6) Bake about 35 minutes until golden and bubbly.
Most Helpful

This was soooo good! The only changes I made were to use 3/4 cup of sugar and a sprinkle of cinnamon. I reduced the sugar because I was serving the warm crisp with a slightly too sweet homemade vanilla ice cream and wanted it on the tart side. It came out perfect! (1)

JPsBarbie June 04, 2012