Amish Strawberry Rhubarb Crisp

This strawberry rhubarb crisp is a twist on my Amish Grandmother’s recipe for rhubarb crisp. After receiving lots of suggestions on social media to combine strawberry and rhubarb in my desserts, I decided to give it a try and was not disappointed! The combination of strawberry and rhubarb makes a dessert that is fruity, sweet and tangy. Perfect for topping off with a crispy brown sugar and oatmeal topping! This quick and easy strawberry rhubarb crisp is delicious served warm with a scoop of vanilla ice cream and tastes best when fresh. If you love rhubarb desserts, be sure to try my recipes for Rhubarb Pie with Crumb Topping, Oatmeal Rhubarb Bars and Rhubarb Custard Bars.

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Amish strawberry rhubarb crisp

Amish Strawberry Rhubarb Crisp

marilynpeight
A sweet and tangy strawberry rhubarb treat that is topped with a crisp oatmeal and brown sugar topping. Perfect for a quick spring and summer dessert for any occasion!
No ratings yet
Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American, Amish
Servings 8

Equipment

  • 9 by 13 inch pan (linked below)
  • Mixing bowls (linked below)
  • Stainless steel measuring cups (linked below)
  • Saucepan

Ingredients
  

For the strawberry rhubarb filling:

  • 2 cups diced/chunked strawberries *see note
  • 2 cups diced rhubarb
  • 2 tablespoons cornstarch slightly heaping
  • 1/2 cup sugar *see note
  • 1 cup water
  • 2 teaspoons vanilla extract

For the oatmeal crumb topping:

  • 1 cup flour
  • 1 cup brown sugar
  • 3/4 cup rolled oats
  • 1/2 cup melted butter
  • 1 teaspoon cinnamon

Instructions
 

Preheat oven to 350:

  • Place the diced fruit into the bottom of a greased 13 by 9 inch or 3 quart baking dish. Whisk the sugar, cornstarch and water together in a medium sized saucepan. Bring the filling mixture to a boil, then cook and stir until the mixture is clear and has thickened. Remove the filling from the heat and stir in vanilla extract, then combine the filling with the diced fruit in the baking dish.
  • Combine the ingredients for the oatmeal crumb topping until the mixture resembles coarse crumbs, then spread the crumb topping evenly over the fruit filling in the baking dish.
  • Bake the strawberry rhubarb crisp in the preheated oven for 30-40 minutes, or until the crumb topping has lightly browned and the filling is bubbling around the edges. Cool slightly, then serve and enjoy! *See storage notes and more below.

Notes

If you wish to use all rhubarb instead of half strawberries and half rhubarb in this recipe, you will need to double the amount of sugar because the strawberries add a lot of sweetness to the fruit crisp. If you prefer a less sweet rhubarb crisp, you can also add 3/4 cup sugar instead of the full 1 cup. 
Do not add extra strawberries to the fruit crisp because they tend to release a lot of juices while baking and will cause the filling to be too watery. 
Additional notes and step by step photos below. 
Keyword Amish strawberry rhubarb crisp, with oatmeal, 9 by 13 inch, quick and easy.
Tried this recipe?Let us know how it was!

Equipment needed for this Strawberry Rhubarb Crisp:

  • 13 by 9 inch baking dish You can use a 13 by 9 inch pan or a 3 quart baking dish for the amount of strawberry rhubarb crisp this recipe makes. If you prefer a thin fruit crisp I recommend using the 9 by 13 inch baking dish, but if you prefer a thicker fruit crisp, you will want to use a 3 quart baking dish or even 9 by 9 inch baking dish.
  • Mixing bowl A mixing bowl is needed to combine the oatmeal crumb topping. You may wish to also have a mixing bowl handy for combining the diced fruit before transferring it to the baking dish.
  • Measuring cups I prefer to use stainless steel measuring cups to measure out the flour, oats, sugar and more needed for this strawberry rhubarb crisp.
  • Saucepan You will need a medium sized saucepan to cook the cornstarch and sugar filling before it gets stirred into the diced fruit in your baking dish.

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Ingredients needed for this strawberry rhubarb fruit crisp: diced rhubarb, brown sugar, old fashioned rolled oats, butter, granulated sugar, all purpose flour, diced strawberries, cinnamon, cornstarch, vanilla extract and water.

Step 1: Place the diced fruit into the bottom of a greased 13 by 9 inch or 3 quart baking dish. Whisk the sugar, cornstarch and water together in a medium sized saucepan. Bring the filling mixture to a boil, then cook and stir until the mixture is clear and has thickened. Remove the filling from the heat and stir in vanilla extract, then combine the filling with the diced fruit in the baking dish.

Step 2: Combine the ingredients for the oatmeal crumb topping until the mixture resembles coarse crumbs, then spread the crumb topping evenly over the fruit filling in the baking dish.

Note on the crumb topping:

This recipe has a generous amount of crumb topping, but the fruit bubbles up around the edges a bit while baking. In my opinion, lots of crumb topping is great because it adds a nice crispy bite to the sweet and gooey fruit filling. If you prefer to reduce the crumb topping or even add to the amount of fruit filling, feel free to do so, but if adding fruit, be sure to add additional thickener too.

Step 3: Bake the strawberry rhubarb crisp in the preheated oven for 30-40 minutes, or until the crumb topping has lightly browned and the filling is bubbling around the edges. Cool slightly, then serve and enjoy! 

Storage notes for this strawberry rhubarb crisp:

This strawberry rhubarb crisp has the crispiest topping while it is fresh, but if you have leftovers you can keep them covered at room temperature for several days, or in the refrigerator for up to 5 days. I do not recommend freezing the fruit crisp with the cornstarch filling as cornstarch tends to get a weird consistency in the freezer. But, you can prep the crumb topping ahead of time and freeze that for less prep work once you are ready to enjoy the strawberry rhubarb crisp.

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