Rhubarb, Strawberry, and Apple Crisp


  • 4 large Fuji, Granny Smith, or Golden Delicious apples, peeled, cored and cut into 1-inch chunks (about 4 cups)
  • 3 large rhubarb stalks, cut into 1-inch pieces (about 2 cups)
  • 1 pint strawberries, hulled and cut into quarters (about 2 cups)
  • 1/4 cup all-purpose flour
  • 1 cup sugar


  • 6 tablespoons unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 3/4 teaspoon ground cinnamon
  • pinch of salt
  • 3 cups all-purpose flour
  • 1/2 cup old fashioned rolled oats
  • Sweetened whipped cream (optional)

Make this with rhubarb and strawberries in the spring or with pears in the fall.

Serves 8 to 10


Heat the oven to 350 degrees.

Combine the apples, rhubarb, and strawberries in a large bowl and toss with the flour and sugar until the fruit begins releasing its juice. This will take 2-3 minutes.

To make the topping, in the bowl of an electric mixer fitted with the paddle attachment combine the butter, sugars, cinnamon, salt, and flour and mix on medium speed until crumbly. Stir in the oats by hand. You can refrigerate the topping in a lidded container for up to 1 month.

Distribute the fruit evenly in a 9 x 11-inch baking pan. Sprinkle the crumb topping over the fruit and bake for 35 to 40 minutes, or until the topping is golden and the fruit is bubbling.

Serve warm or at room temperature with whipped cream or ice cream, if desired.