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+ servings

Strawberry, Raspberry and Rhubarb Crisp

A great summer dessert, perfect for parties and barbecues!


  • 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)
  • 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)


  • 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.


Calories: 274kcal, Carbohydrates: 47g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 23mg, Sodium: 6mg, Potassium: 209mg, Fiber: 3g, Sugar: 30g, Vitamin A: 294IU, Vitamin C: 28mg, Calcium: 50mg, Iron: 1mg
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