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Perfect Strawberry Rhubarb Crisp Recipe Easy Brown Butter Oat Crumble

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A cozy and delicious strawberry rhubarb crisp featuring a nutty brown butter oat crumble topping, perfect for seasonal celebrations and easy weeknight desserts.

Ingredients

Scale
  • 3 cups fresh strawberries, hulled and halved (or quartered if large)
  • 3 cups rhubarb, chopped into 1/2-inch pieces
  • 3/4 cup granulated sugar (adjust based on sweetness of fruit)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter (1 stick), browned and cooled slightly
  • 1 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour (or almond flour for gluten-free)
  • 1/2 cup light brown sugar, packed
  • 1/4 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the chopped strawberries and rhubarb. Sprinkle the granulated sugar and cornstarch evenly over the fruit. Add the lemon juice and vanilla extract. Gently toss everything together until the fruit is coated but not mushy.
  3. In a small saucepan over medium heat, melt the unsalted butter. Keep stirring until it foams and turns golden brown with a nutty aroma (about 5 minutes). Remove from heat and let cool slightly.
  4. In a separate bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt. Pour the browned butter over the dry ingredients and stir until the mixture is evenly coated and crumbly.
  5. Pour the fruit filling into an 8×8-inch oven-safe baking dish and spread evenly. Scatter the oat crumble topping over the fruit, covering all the fruit.
  6. Bake for 35-40 minutes until the fruit is bubbling and the topping is golden brown and crisp. If the crumble browns too quickly, loosely cover with foil halfway through baking.
  7. Cool for at least 15 minutes before serving to let the filling set.

Notes

If using frozen strawberries and rhubarb, thaw and drain excess liquid before mixing. For dairy-free, replace butter with coconut oil; crumble won’t brown as much but tastes great. Use almond flour for gluten-free variation. Avoid quick oats; rolled oats provide better texture. If topping browns too fast, tent with foil. A quick broil for 1-2 minutes at the end can crisp the topping further. Let crisp cool 15 minutes before serving to set filling. Can be made in individual ramekins with adjusted baking time (about 25 minutes).

Nutrition

Keywords: strawberry rhubarb crisp, brown butter oat crumble, fruit crisp, easy dessert, seasonal dessert, summer dessert, gluten-free option, dairy-free option

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