Strawberry, Raspberry and Rhubarb Crisp
Nothing says summer like a fruit crisp! This one filled with fresh strawberries, raspberries and rhubarb is one of my favorites.
So. I am currently training for a half marathon. I must have lost my mind because this is something I swore I would never do. Running just hasn’t been my jam, and I used to think people who chose to run were crazy.
Well, call me crazy, because I’ve taken up running and I love it! I think I’m doing it just to prove that I can? Plus, it’s also been a great way to get back in shape post-baby.
In addition to running, I’m trying to bet better at what I eat, and I’m trying to reign in the sweets a little better. So when I do allow myself a splurge, it’s gotta really be worth it.
This strawberry, raspberry and rhubarb crisp fits the bill, and then some. It’s both sweet and tart, and juicy but with a satisfying crunchy topping. I think I swooned a little bit with each bite when I made it last week.
Crisps have to be one of the most underrated desserts of all time. They are so easy! Fabulous results with very little effort. And they’re extremely adaptable. You can use whatever fruit is in season, in almost any combination you like.
The combo of strawberries, rhubarb and raspberries is a magical one, and I cannot recommend it enough during these early summer days when rhubarb is still in season.
Serve warm, with a scoop of vanilla ice cream. And the next morning enjoy the leftovers (if you have any) cold with a scoop of yogurt— so good!
Strawberry, Raspberry and Rhubarb Crisp
Ingredients
- 2 cups sliced strawberries (230 grams)
- 2 cups sliced rhubarb (250 grams)
- 1 cup raspberries (170 grams)
- ¾ cup granulated sugar (150 grams)
- 1 tablespoon cornstarch
- Zest of 1 orange
Crisp Topping:
- ¾ cup all-purpose flour (90 grams)
- ½ cup old-fashioned rolled oats (50 grams)
- ⅓ cup light or dark brown sugar (70 grams)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 6 tablespoons cold unsalted butter , cubed (85 grams)
- Vanilla ice cream or whipped cream , for serving (optional)
Instructions
- Preheat oven to 350°F. Grease a medium sized baking dish with butter or nonstick spray.
- Toss the fruit with the sugar, cornstarch and orange zest. Dump into the prepared dish.
- In a medium bowl, combine the flour, oats, sugar, cinnamon and ginger. .
- Cut the butter into the dry ingredients with a pastry blender, large fork, or even your fingers until the mixture is crumbly, but comes together when pinched with your fingers. Scatter over the top of the fruit
- Bake until crisp topping is golden brown and fruit is bubbling, about 30-35 minutes.
- Let cool slightly, then serve warm with whipped cream or ice cream, if desired.
This recipe was originally posted in May 2009. Photos have been updated and slight improvements to the recipe have been made.
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Is the recipe here written with the adjustments needed to make this better (as you said)? Should there be another cup of sugar and more cornstarch?
Thanks!
I think this recipe needed extra butter for the topping.
This is such a beautiful summer crisp! Love all the fruit in it!
Thanks Katrina! 🙂
Go you! That’s so awesome. I always say how much I hate running too. Maybe I need to reconsider! This crisp is gorgeous. I love them so much. Like you said, totally underrated. I think I make crisps way more often than pie or other desserts in the Summer. They are so easy and tasty!
Yes, I really love pies but don’t often have the time to make them. Crisps to the rescue! They taste just as good, but with half the effort!
That’s great that you’re training for a half marathon — that will be such an achievement! I have a love/hate thing for running, but I do it because it really is great exercise and it makes me feel so good when I’m done. 🙂
This crisp looks phenomenal! Rhubarb is a favorite of mine and it’s not just about strawberries. Raspberries are such a nice addition here — I love this combination!
Thanks so much Marcie! It does always feel great after a running workout, even if I want to die during. 😉
You go girl! Your addition has just begun! The training is so worth it and you LOVE race day!! Cannot wait to try this crisp! I look forward each day to your recipe emails… it’s a gift every morning!
CORRECTION! Addiction!! I need coffee! LOL!
Thank you so much, Lori! For all of your kind words. You just made my day. 🙂 Running definitely is something special, I actually have started looking forward to it. Looks like the addiction has begun!
Can you use frozen fruits for this? I have so much rhubarb and raspberries in my freezer.
Great recipe; however, I will skip the orange zest next time. All I taste is orange, it overpowers the rhubarb, raspberries and strawberries. I did add 2 extra tablespoons of butter to the topping and I do like that.
what pan size is medium? 9×9? Or something bigger?