Strawberry Rhubarb Cherry Crisp

Summer Fruit Crisp

5 from 7 reviews

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.



For the Fruit:

For the Crisp:




Prepare the Fruit:

  1. Preheat oven to 350F (Standard) or 335F (Convection, fan).
  2. 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:

  1. In a medium bowl, whisk together the flour, brown sugar, white sugar, and salt. 
  2. Using a pastry cutter, 2 knives, or your fingertips, cut in the butter pieces until the largest are about pea-sized. 
  3. Add the oats and almonds, stir.
  4. 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.
  5. Sprinkle crisp mixture over the top, covering all of the fruit.
  6. 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.
  7. Cool at least 20 minutes prior to serving.  Top with Ice cream or whipped cream, if desired.



Keywords: Strawberry Rhubarb Crisp

Recipe Card powered by