This Strawberry Rhubarb Cherry Crisp has it all – abundant sweet/tart fresh fruits and a buttery crisp topping that will leave you wanting more! Such an easy recipe, too!
I love this season right between Spring and Summer! The weather is warm, but not hot. The Farmers’ Markets are opening, the flowers are blooming, so many sweet and juicy fresh fruits! I love incorporating all of the fruits into main dishes, salads, snacks and desserts! And one of my all-time favorites is a Summer Fruit Crisp!
This Rhubarb Strawberry Cherry Crisp is one I made with some of the first Strawberries and Cherries of the season, as well as some of the last bits of the rhubarb I bought a few weeks ago. The best thing about this recipe is you can substitute other berries for the strawberries or cherries, and if you do it in roughly similar amounts, you should have some good results!
I love the combination of strawberries and rhubarb, and will often make a Strawberry Rhubarb Crisp but I had some extra cherries hanging out in the fridge, so I pitted and halved them, and tossed them into this crisp, and the result? Magical! A bit of their sweetness and depth along with the tartness of the rhubarb and strawberries! And that vibrant red color? Gorgeous!
Like I mentioned above, I used 3 different fruits for this crisp. I used about 3 cups sliced rhubarb, 2 cups cut strawberries, and 2 cups hulled and sliced sweet cherries. As long as you have about 7-8 cups of fruit, you should be fine. Just limit the strawberries to 2, possibly 3 cups. Otherwise they exude too much liquid and you would need a bit more cornstarch.
This recipe is pretty simple. First, cut and measure the fruit. In a large bowl, mix the fruit with some sugar, cornstarch and a squeeze of lemon juice. Pour the prepared fruit into your baking pan. I used a pie plate, but you could also use an 8×8 or 9×9 glass, ceramic, or metal baking pan.
Then, in another bowl, cut the butter into your mixture of flour, sugars, and salt. Add some oats and almonds. Pour over the fruit. And then bake! Once the fruit is bubbly and the crisp golden, 45-55 minutes, cool at least 20 minutes and serve! Preferably with a scoop of ice cream!
So what are you waiting for? The fruits are all here, and you should make this awesome and easy Strawberry Rhubarb Cherry Crisp!
Another great use of berries is the Awesome Strawberry Gorgonzola Salad with Sweet ‘n’ Spicy PecansPrint
Strawberry Rhubarb Cherry Crisp
This is a recipe I made using the bits of fruit I had in my fridge – about a pint of strawberries, a few stalks of rhubarb and a couple cups of sweet cherries. I weighed the total all of the fruit together, and it was about 1.75 lb. And then I (roughly) measured the amounts, once they were sliced.
You can use any type of summer fruits or berries you want – cherries, raspberries, rhubarb, strawberries, blueberries even. I think the only thing is to be sure you don’t have more than 1/2 lb of Strawberries, or you may end up with liquid-y fruit. If you do put more strawberries in, maybe increase the cornstarch by a couple extra teaspoons.
- Prep Time: 20 min
- Cook Time: 45-55 min
- Total Time: 65-75 mins
- Yield: 6–8 servings 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
For the Fruit:
- 3 c chopped rhubarb, 1/2” pieces
- 2 c Sweet Cherries, halved and pitted
- 2 c hulled and quartered Strawberries, around 1 pint container
- 1/2 c Granulated Sugar
- 2 Tbls. Cornstarch
- 1 1/2 Tbls. Lemon Juice (about 1/2 lemon)
For the Crisp:
- 2/3 c AP Flour
- 1/2 c Brown Sugar (light or dark is fine)
- 2 Tbls. Granulated Sugar
- 1/2 tsp Kosher Salt
- 1/2 c (1 stick) Unsalted Butter, cut into 1/2” cubes
- 3/4 c Rolled Oats
- 1/2 c Sliced Almonds
Prepare the Fruit:
- Preheat oven to 350F (Standard) or 335F (Convection, fan).
- Place the cut fruits in a large bowl, then add the sugar, cornstarch and lemon juice. Stir until all of the sugar is dissolved. Set aside while you make the crisp.
Make the Crisp:
- In a medium bowl, whisk together the flour, brown sugar, white sugar, and salt.
- Using a pastry cutter, 2 knives, or your fingertips, cut in the butter pieces until the largest are about pea-sized.
- Add the oats and almonds, stir.
- Pour the fruit into a 2-qt. Baking dish – I used a ceramic pie pan, but you could use an 8×8 or 9×9 baking dish instead.
- Sprinkle crisp mixture over the top, covering all of the fruit.
- Place crisp on a baking sheet (to catch any drips), and into the oven for 45-55 minutes, until fruit is bubbly and top is golden brown.
- Cool at least 20 minutes prior to serving. Top with Ice cream or whipped cream, if desired.
- Serving Size: 1/8 recipe
Keywords: Strawberry Rhubarb Crisp