Bunsen Burner Bakery

Strawberry Rhubarb Crisp

Dive into the delightful simplicity of making a Strawberry Rhubarb Crisp, a perfect blend of tangy rhubarb and sweet strawberries topped with a golden, crunchy oat crust. Learn to make a classic fruit crisp that is adaptable to any season or fruit and is easy to modify for various dietary needs.

strawberry rhubarb crisp with an oatmeal topping in a cast iron skillet.

If you’ve been following Bunsen Burner Bakery for any length of time, you know I’m a big fan of rhubarb desserts. I’m not entirely sure why – maybe it’s because the growing season is so short here in the mid-Atlantic, or because seeing rhubarb show up at the farmer’s market means we’ve made it to spring and fresh summer produce is right around the corner. Either way, it’s not spring in our household without at least one (or two!) fresh rhubarb desserts.

This year, I’m combining my love of rhubarb with a strange gap in my collection of recipes: a crisp! After a friend asked for a good crisp recipe, I realized I’ve never shared one, so let’s start with this Strawberry Rhubarb Crisp (and don’t worry, if you don’t have rhubarb, you can easily sub in other fruit or berries!). Fruit crisps are a perfect summer dessert and I make them all the time in summer – I just haven’t waited long enough to photograph them before eating!

Crisps are extremely easy to make and incredibly versatile. They require minimal preparations – often just chopping some fruit and mixing a quick topping. There is no need to roll out pastry dough, as required for pies, or even to let the dessert cool first before slicing, like pie bars. Digging into a still-warm crisp with a spoon is pure fruit dessert perfection!

Plus, they’re easily adaptable to gluten-free, dairy-free, and are naturally egg-free, so it’s a perfect choice if you’re baking for someone with a food intolerance. See? Crisps really are the perfect summer dessert!

white bowl filled with fruit crisp and three scoops of vanilla ice cream.
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