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
- 2 cups (230 grams) sliced strawberries
- 2 cups (250 grams) sliced rhubarb
- 1 cup (170 grams) raspberries
- 3/4 cup (150 grams) granulated sugar
- 1 tablespoon cornstarch (see Note)
- Zest of 1 orange
- 3/4 cup (90 grams) all-purpose flour
- 1/2 cup ( grams) old-fashioned rolled oats
- 1/3 cup ( grams) light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 6 tablespoons (85 grams) cold unsalted butter, cubed
- Preheat oven to 350 degrees 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.
Have you tried this recipe?
This recipe was originally posted in May 2009. Photos have been updated and slight improvements to the recipe have been made.
Some of my blogging friends and I are taking on the challenge to eat seasonally. Check out Vintage Mixer’s guide to what’s in season this month and join us, won’t you?
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