Perfect Strawberry Rhubarb Crisp With Brown Butter Streusel Recipe

This strawberry rhubarb crisp is my ultimate comfort dessert because it perfectly balances sweet and tart with the luscious combination of strawberries and rhubarb. Plus, the brown butter streusel topping gives it an irresistible nutty richness that makes every bite feel like a warm hug.

I love how the strawberries’ vibrant sweetness and the tartness of rhubarb create a delicious balance in this crisp. With 2 cups of each, tossed in vanilla extract and granulated sugar, the filling offers just the right sweetness.

Topped with a warm brown butter streusel made from oats, flour, and cinnamon, this dessert is a perfect blend of textures and flavors. My favorite part?

The rich, nutty flavor of the browned butter gives it an irresistible depth.

Ingredients

Strawberries: Give sweetness; rich in vitamin C and antioxidants.

Rhubarb contributes tanginess; it has fiber and vitamin K.

Sugar, in granulated form, sweetens the fruit and supplies the carbohydrates.

Cornstarch is a carbohydrate that thickens the fruit filling.

The streusel base is formed from all-purpose flour, which also supplies the needed structure.

Traditional Oats: Contribute texture; are a source of dietary fiber.

Brown sugar: Increases the sweetness; augments the moisture of the topping.

Butter, with no salt added, is browned to achieve nuttiness; it enhances the flavor and texture of the food.

Ingredient Quantities

• 2 cups strawberries, hulled and halved
• 2 cups rhubarb, diced
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/2 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, browned and cooled

Instructions

1. Your oven should be at 375°F (190°C) when you put it in. A 9-inch baking dish or pie pan will do nicely, and it should be very lightly greased. Set the pan aside until you’re ready.

2. In a big mixing bowl, mix together the strawberries, rhubarb, and granulated sugar, cornstarch, and vanilla extract. Stir until the fruit is uniformly coated and the ingredients are well mixed. Set aside.

3. In another bowl, mix the flour, oats, light brown sugar, ground cinnamon, and salt to make the streusel topping.

4. Over the flour mixture, pour the butter that has been browned and cooled. Use a fork or your fingers to mix in until the mixture has a crumbly texture.

5. Prepare the strawberry-rhubarb mixture in a nice baking dish, spreading it out so it is even all the way across and all the way to the edges.

6. Sprinkle evenly the brown butter streusel over the fruit mixture, making certain the whole top is dressed.

7. Put the baking dish in the oven that has been preheated and bake for 30-35 minutes, or until the topping is golden brown and the bubbling fruit filling shows it’s done.

8. Take the crisp from the oven and let it cool uninterrupted for a minimum of 15 minutes before you serve it. This allows the filling to set a bit more firmly.

9. Can be served warm or at room temperature, plain or with a scoop of vanilla ice cream or a dollop of whipped cream as desired.

10. Savor the delectable crisp of strawberry rhubarb served with a brown butter streusel!

Equipment Needed

1. Oven
2. 9-inch baking dish or pie pan
3. Mixing bowl (large)
4. Mixing bowl (medium)
5. Measuring cups
6. Measuring spoons
7. Fork (or use fingers)
8. Silicone spatula or spoon for stirring
9. Small saucepan (for browning butter)
10. Oven mitts (for handling hot baking dish)

FAQ

• Can I use frozen strawberries and rhubarb?You can use fruits from the freezer, but you must ensure they are thawed and drained of excess liquid, or your crisp will be mushy.
• How do I brown butter?Over medium heat, melt the butter, swirling the pan occasionally, until it is golden brown and smells nutty. Be careful not to burn it.
• Can I prepare this recipe ahead of time?Indeed, you can put together the crisp and keep it in the refrigerator for as long as a day, even, before cooking. If you do this, however, remember to add some time to the baking if the dish is coming right out of the chill box.
• What can I use instead of cornstarch?Cornstarch can be replaced with arrowroot powder or tapioca starch in equal measure.
• Can I make this gluten-free?Certainly! Utilize a gluten-free flour mix rather than all-purpose flour, and make sure the oats you use are certified gluten-free.
• What if I don’t have oats?More all-purpose flour can be used in place of oats, but the texture will vary slightly.
• How do I know when the crisp is done?The fruit should be bubbling all around the edges by the time you’ve baked it for 35-40 minutes at 350°F (175°C). And the topping should be golden brown.

Substitutions and Variations

When using honey or maple syrup in place of granulated sugar, use the same amount. However, you may need to adjust the cornstarch in your recipe to achieve the desired consistency.
For cornstarch: Use tapioca starch or arrowroot powder in a 1:1 ratio.
When a recipe calls for vanilla extract, you can substitute it with an identical amount of almond extract and achieve an entirely different flavor.
To make the crisp gluten-free, use a gluten-free flour blend. For a healthier option, use whole wheat flour.
To make the crisp suitable for those with dairy allergies, replace butter with coconut oil or a dairy-free butter alternative.

Pro Tips

1. Brown Butter Perfection When browning the butter, keep a close eye on it. It can go from perfectly nutty to burnt very quickly. Look for a golden brown color and a nutty aroma. Let it cool slightly before adding to the flour mixture to ensure the streusel comes together properly.

2. Fruit Mixture Consistency After mixing the strawberries and rhubarb with the sugar and cornstarch, let it sit for about 10 minutes. This resting time allows the fruit to release some of its juices and the cornstarch to begin absorbing the moisture, helping the filling thicken during baking.

3. Streusel Texture When making the streusel, aim for pea-sized crumbles. This texture provides a nice contrast to the soft fruit filling and helps create a crunchy topping.

4. Even Baking Rotate the baking dish halfway through cooking to ensure even baking, especially if your oven has hot spots. This helps the topping brown uniformly.

5. Make Ahead Tip Both the fruit mixture and the streusel topping can be prepared a few hours in advance. Keep the fruit in the refrigerator and the streusel covered at room temperature until you’re ready to assemble and bake. This can help save time if you’re preparing for a gathering.