Tangy rhubarb and a double whammy of berries are the perfect combo in this summery rhubarb berry crisp! Enjoy this crisp warm from the oven with a big scoop of vanilla ice cream or whipped cream.
Berries and rhubarb go together like peanut butter and jelly! Especially if we’re piling it all into luscious crisp form.
When it comes to summer desserts, we like to keep it as easy as possible around here and this crisp ticks all the easy boxes. Two simple layers of fruit filling + oat streusel topping plus the potential for a scoop of ice cream, whipped cream, or both on top!
When in doubt, just choose both. Summer’s too short for not indulging in all the fruity desserts the right way.
This crisp is the perfect flavor ratio of sweet to tart since we’re pairing a double dose of sweet summer berries with tart rhubarb. They balance each other out PERFECTLY in this crisp!
And naturally the brown sugary-laced oat topping does its job to perfection.
This Rhubarb Crisp features…
- Tart rhubarb, juicy strawberries, and sweet blueberries
- A buttery oat streusel topping
- Minutes to make and easy to double or triple for a crowd
Making the Rhubarb Crisp
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Granulated sugar
- Lemon juice
- Old-fashioned rolled oats
- All-purpose flour
- Light brown sugar
- Sliced almonds
- Ground cinnamon
- Unsalted butter
Using Frozen Fruit
Frozen fruit will work perfectly fine in this recipe! The only adjustments we recommend is 1) adding an additional 1 tablespoon of cornstarch to the filling to account for the extra water in frozen berries. 2) add an extra 5 minutes to bake time.
No need to thaw the berries either! They can go straight from the freezer into the filling.
Tips for Perfect Crisp
- Dice rhubarb into uniform size – ideally, you want 1/2-in chunks that are all the same size so they cook at the same rate.
- Add lemon juice to filling – lemon juice brightens up the sweet fruit and balances the flavors perfectly.
- Use melted butter in topping – we find that melted butter makes for perfect pea-sized crumb topping.
- Bake crisp until fruit is bubbly – the fruit filling should be just slightly bubbling and the topping should be a light golden brown.
Try these ideas for a different twist on this crisp!
- Use different berries – try raspberries or blackberries in this recipe!
- Omit the nuts – you can easily omit the almonds or replace them with chopped pecans or walnuts.
- Enjoy crisp for breakfast – serve crisp with a dollop of Greek yogurt for a delicious breakfast!
Make Ahead and Storing Instructions
Follow these instructions for make ahead and storing tips!
- Prep fruit – the fruit may be chopped and stored in refrigerator up to 3 days.
- Make crisp topping – this may be stored in refrigerator up to 3 days.
- Assemble crisp and refrigerate – you can assemble this crisp and store it in refrigerator up to 1 day before baking (note: we do not recommend this method if you are using frozen fruit)
- Storing crisp – store crisp in an airtight container at room temperature up to 3 days. For best results, we recommend reheating individual servings in microwave before serving.
This crisp is what summer dreams are made of! The fruit is perfectly sweet-tart and absolutely heavenly under a thick layer of buttery oat streusel.
The only question is…one scoop of ice cream/whipped cream or two??
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More summery crisps to enjoy next!
Rhubarb Berry Crisp
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
- 2 cups rhubarb, diced into 1/2-in chunks
- 1-1/2 cups strawberries, hulled and thinly sliced
- 1-1/2 cups blueberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 3 tablespoons cornstarch
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour (spooned and leveled)
- 1/2 cup light brown sugar
- 1/4 cup sliced almonds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/3 cup unsalted butter, melted
- Vanilla ice cream or whipped cream for serving
- Preheat oven to 350F. Lightly grease a square 9×9 pan and set aside.
- In a large bowl, combine rhubarb, berries, sugar, lemon juice, and cornstarch until evenly coated. Spread in an even layer in the bottom of prepared pan.
- In a large bowl, combine oats, flour, sugar, almonds, cinnamon, salt, and melted butter until mixture is crumbly.
- Spread oat topping in an even layer over fruit. Bake crisp at 350F 30-35 minutes until fruit is bubbly and topping is golden brown.
- Allow crisp to cool slightly then serve warm with vanilla ice cream or whipped crema on top. Enjoy!
This recipe was updated with new photos and recipe tips on 7/6/23.