Rhubarb Berry Crisp

Tangy rhubarb and a double whammy of berries are the perfect combo in this summery rhubarb crisp! Enjoy this crisp warm from the oven with a big scoop of vanilla ice cream or whipped cream.

4.75 from 4 votes

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.

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 368kcal

Ingredients

Fruit Filling

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

Oat Topping

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

Instructions

Fruit Filling

Preheat oven to 350F. Lightly grease a square 9x9 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.

Oat Topping

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!

Notes

Storing Instructions

Store crisp in an airtight container at room temperature up to 3 days.

Nutrition