Easy Strawberry Rhubarb Crisp with Oat Pecan Topping
A seasonal fruit crisp combining tart rhubarb with sweet strawberries under a buttery oat and pecan crumble. The arrowroot starch creates a perfectly thickened fruit base without being gluey, while old-fashioned oats add hearty texture to the golden topping. Perfect for spring and summer when rhubarb and strawberries are at their peak. This version stands out for its balanced sweetness and the addition of crunchy pecans that complement the tender fruit beneath.
Ingredients
- 1 pound rhubarb, washed, trimmed and cut into 1/2- to 3/4-inch pieces
- 1 pound strawberries, washed, hulled, and quartered
- ⅓ cup granulated sugar
- 1 ½ tablespoons arrowroot starch
- ¾ cup flour
- ½ cup old-fashioned oatsquick oats1:1texture
Will create slightly softer topping
- ¼ cup brown sugar, packed
- ¼ cup pecan pieces
- 8 tablespoons butter, chilled
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit and lightly butter a baking dish
- 2
Combine the rhubarb pieces and strawberries in a mixing bowl
- 3
Add the granulated sugar and arrowroot starch to the mixing bowl and stir
- 4
Allow the berries and rhubarb to sit for 10 minutes
- 5
Combine the remaining ingredients in a separate bowl to make the crumble topping
- 6
Mix with a pastry blender or alternatively mix with your hands or pulse in a food processor until a coarse meal forms
- 7
Add the strawberries and rhubarb to your baking dish
- 8
Top with the crumble topping
- 9
Bake for 25 to 30 minutes, until the topping is golden and the berry mixture is thickened and bubbling around the edges
- 10
Serve alone or topped with ice cream or whipped cream
Tips
Let the fruit mixture sit for the full 10 minutes to allow natural juices to release and create a syrupy base
Keep butter very cold and work quickly when making the crumble to ensure a flaky, crispy topping
Check for doneness by looking for golden color on top and bubbling fruit juices around the edges
Good to Know
Cover and refrigerate for up to 3 days
Can be assembled up to 4 hours ahead and refrigerated before baking
Best served warm, within 2 hours of baking
Common Mistakes
Use cold butter to avoid greasy topping
Don't skip the 10-minute resting time to avoid watery filling
Avoid overbaking to prevent burnt topping and mushy fruit
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
Will create slightly softer topping
FAQ
Can I use frozen strawberries and rhubarb?
Yes, but thaw and drain them first to remove excess moisture, or add an extra tablespoon of arrowroot starch to compensate for additional liquid.
What if I don't have arrowroot starch?
Substitute with cornstarch using the same amount, or use 2 tablespoons of all-purpose flour for a slightly thicker consistency.
How long will this keep?
Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a 300°F oven.