Easy Strawberry, Raspberry, and Rhubarb Crisp: Your Perfect Summer Dessert
Nothing truly captures the essence of summer quite like a warm, bubbling fruit crisp. As the days grow longer and the sun shines brighter, our cravings turn to fresh, vibrant flavors that can be enjoyed with family and friends. This particular crisp, brimming with juicy strawberries, tangy raspberries, and tart rhubarb, is an absolute favorite in my kitchen and, I’m sure, will become one in yours too.
It’s more than just a dessert; it’s a celebration of seasonal produce, a comforting treat, and a delightful blend of sweet and tart that perfectly encapsulates the joy of warmer months. Whether you’re hosting a backyard barbecue, planning a picnic, or simply looking for an easy yet impressive dessert, this Strawberry, Raspberry, and Rhubarb Crisp ticks all the boxes. Its simplicity is deceiving, as the flavors are complex and utterly satisfying.
Balancing Life: Running, Eating, and Deserving Indulgences
Life has a funny way of pushing us out of our comfort zones. Lately, I’ve been embarking on a journey I once swore I would *never* undertake: training for a half marathon. For years, running was something I observed with a mix of awe and bewilderment, convinced that those who chose to run were, quite frankly, a little bit crazy. It simply wasn’t “my jam.”
Well, you can call me crazy now, because I’ve actually fallen in love with running! Perhaps it’s a personal challenge, a desire to prove to myself that I can achieve something I once thought impossible. Or maybe it’s simply been a fantastic way to get back into shape after having a baby, finding a new rhythm and strength in my body. Whatever the reason, the pavement has become a place of unexpected enjoyment and a vital part of my routine.
Alongside my newfound passion for running, I’ve also been striving to be more mindful about what I eat. This means making better choices, focusing on nourishing foods, and trying to rein in my sweet tooth a little. But let’s be honest, life is about balance, and sometimes you just need to indulge. The key, I’ve learned, is to make sure those splurges are truly worth it. When I allow myself a treat, it has to be something spectacular, something that brings pure joy with every bite.
The Irresistible Allure of This Crisp
And let me tell you, this Strawberry, Raspberry, and Rhubarb Crisp absolutely fits that bill, and then some! It’s the kind of dessert that makes you close your eyes and savor each moment. The perfect harmony of flavors is what truly sets it apart: it’s both wonderfully sweet from the ripe berries and delightfully tart from the rhubarb. The fruit filling becomes incredibly juicy and tender as it bakes, bubbling up invitingly.
But what truly elevates this crisp is its satisfyingly crunchy, golden-brown topping. Made with a blend of flour, oats, brown sugar, and spices, it provides the ideal textural contrast to the soft, fruity base. The first time I made this last week, I’m pretty sure I swooned a little bit with each and every bite. It’s an experience that’s hard to beat.
Crisps, in my humble opinion, have to be one of the most underrated desserts of all time. Their appeal lies in their incredible simplicity and accessibility. Unlike pies, which often come with the intimidation factor of making a perfect crust, crisps are incredibly forgiving and require very little effort for truly fabulous results. There’s no rolling, no intricate crimping, just a simple fruit filling topped with a crumbly, buttery streusel. It’s baking at its most approachable and rewarding.
The Magic of Seasonal Fruit Combinations
Furthermore, crisps are extremely adaptable. You can use whatever fruit is in season, in almost any combination you like. Apples and pears in the fall, peaches and blueberries in mid-summer, or even a simple mixed berry crisp anytime you have a bounty. This versatility makes them a go-to recipe for home bakers who want to make the most of fresh produce.
However, the combination of strawberries, rhubarb, and raspberries is truly a magical one. There’s something undeniably special about the way these three ingredients interact. The inherent sweetness of ripe strawberries, often considered the quintessential summer fruit, pairs beautifully with the bright, tangy kick of rhubarb, which is typically in season during late spring and early summer. The raspberries add another layer of complexity, offering a slightly more intense berry flavor and a beautiful deep red hue.
This trio creates a symphony of flavors that is both comforting and exhilarating. I simply cannot recommend it enough, especially during these early summer days when rhubarb is still readily available at farmers’ markets and grocery stores. Don’t forget the hint of orange zest in the fruit filling; it’s a secret ingredient that brightens all the flavors, adding a subtle, aromatic lift that makes this crisp truly unforgettable.
Serving Suggestions & Tips for the Perfect Crisp
To fully appreciate this delightful dessert, serve it warm, straight from the oven. The warmth brings out all the aromatic fruit juices, and the topping remains perfectly crisp. A generous scoop of good quality vanilla ice cream, slowly melting over the warm fruit, is the classic pairing and creates a decadent contrast of temperatures and textures. If you prefer, a dollop of freshly whipped cream also makes a wonderful accompaniment, adding a light, airy richness.
But the enjoyment doesn’t stop there! If you’re lucky enough to have any leftovers (which is a big “if,” given how delicious this is), they are absolutely fantastic the next morning. Enjoy them cold, perhaps with a scoop of creamy Greek yogurt for a surprisingly satisfying and indulgent breakfast. The flavors deepen overnight, and the crisp becomes a delightful start to your day. You can also gently reheat individual servings in the microwave or oven if you prefer them warm again.
Tips for Success:
- Choose Ripe Fruit: While rhubarb provides the tartness, make sure your strawberries and raspberries are sweet and ripe for the best flavor balance.
- Don’t Overmix the Topping: A crumbly topping is key. Mix just until the butter is incorporated and the mixture resembles coarse crumbs. Overmixing can lead to a tougher topping.
- Ensure Even Slicing: Cut your rhubarb and strawberries into similar-sized pieces to ensure they cook evenly.
- Watch for Bubbling: The crisp is done when the topping is golden brown and the fruit juices are visibly bubbling through the crumbs, indicating the fruit is tender and the cornstarch has thickened the juices.
- Cool Slightly: While tempting to dive in immediately, letting the crisp cool for 10-15 minutes allows the fruit filling to set a bit, preventing it from being too runny.
Variations to Try:
Feel free to experiment with this recipe! You could add a handful of chopped nuts like pecans or walnuts to the crisp topping for extra crunch and flavor. A pinch of nutmeg can complement the cinnamon and ginger in the topping. For a slightly different twist, consider adding a squeeze of lemon juice to the fruit mixture if your berries are very sweet, or if you want an extra layer of brightness.
Strawberry, Raspberry and Rhubarb Crisp
8
servings
20 minutes
30 minutes
50 minutes
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Ingredients
-
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) -
⅓
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)
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Instructions
-
Preheat oven to 350°F (175°C). Grease a medium-sized baking dish with butter or nonstick spray.
-
In a large bowl, gently toss the sliced strawberries, rhubarb, and raspberries with the granulated sugar, cornstarch, and orange zest until well combined. Dump the fruit mixture into the prepared baking dish, spreading it evenly.
-
In a separate medium bowl, combine the all-purpose flour, old-fashioned rolled oats, light or dark brown sugar, ground cinnamon, and ground ginger. Mix thoroughly with a fork.
-
Add the cold unsalted butter (cubed) to the dry ingredients. Use a pastry blender, a large fork, or your fingertips to cut the butter into the mixture until it resembles coarse crumbs. The mixture should hold together when pinched with your fingers. Evenly scatter this topping over the fruit in the baking dish.
-
Bake in the preheated oven for about 30-35 minutes, or until the crisp topping is beautifully golden brown and the fruit filling is bubbling thickly around the edges.
-
Allow the crisp to cool slightly before serving. This helps the fruit filling to set. Serve warm, with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Calories:
274
kcal
,
Carbohydrates:
47
g
,
Protein:
3
g
,
Fat:
9
g
,
Saturated Fat:
5
g
,
Cholesterol:
23
mg
,
Sodium:
6
mg
,
Potassium:
209
mg
,
Fiber:
3
g
,
Sugar:
30
g
,
Vitamin A:
294
IU
,
Vitamin C:
28
mg
,
Calcium:
50
mg
,
Iron:
1
mg
American
Dessert
Annalise Sandberg
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We hope you enjoy this delightful Strawberry, Raspberry, and Rhubarb Crisp as much as we do. It’s a truly versatile and satisfying dessert that perfectly encapsulates the flavors of summer. Happy baking!
This recipe was originally posted in May 2009. Photos have been updated and slight improvements to the recipe have been made to enhance your baking experience.