Strawberry Rhubarb Crisp with Oat Pecan Crumb

I had planned to make a strawberry rhubarb pie, but was short on time. I decided, instead to make this quick and easy crisp. I found many recipes through Internet searching, and just decided to combine my favorite flavors to make my crisp. I didn’t want it too sweet, so I added lemon juice and halved the amount of sugar as most pie recipes. I wanted to have more of a crust on top, but with more texture than what a simple crumb topping would provide, so I added some rolled oats and nuts. The result was irresistible. We finished off half the crisp the first day. In my crisp, I only used a small layer of fruit on the bottom of my baking dish, but you can certainly double the amount of fruit. This was really good on its own, but would also have been just lovely with some vanilla ice cream.

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Strawberry Rhubarb Crisp with Oat Pecan Crumb

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1 cup flour
1 stick butter
1/2 cup rolled oats
1/4 cup chopped pecans
1/2 cup brown sugar
1/4 teaspoon salt

2 lbs strawberries, cut in half, tops removed, and washed
1 1/2 lbs rhubarb, cut in 1 inch pieces
1/2 cup brown sugar
the juice of 1 lemon


Preheat oven to 350 degrees. Combine chopped rhubarb and halved strawberries in a mixing bowl. Add sugar and lemon juice. Toss well to combine. Pour fruit into a 9 x 13 baking dish.

Add flour, butter, sugar and salt to a food processor and pulse to combine, until mixture becomes grainy and can be pressed together.

Add rolled oats and nuts. Pulse just until incorporated.

Sprinkle topping evenly over fruit. Bake at 350 degrees until fruit is bubbling and the topping has lightly browned, about 30 - 40 minutes.

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*Nutritional Information is not guaranteed for 100% accuracy.

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  8 Responses to “Strawberry Rhubarb Crisp with Oat Pecan Crumb”

  1. MaryMoh — July 11, 2010 @ 1:35 am

    I have never tried rhubarb. Wonder how it tastes like. This dessert looks very delicious. I love that crunchy topping. Thanks very much for sharing.

  2. grace — July 11, 2010 @ 6:28 am

    the topping is what it’s all about for me, and i really like the way you’ve amped yours up! gorgeous creation, angie. 🙂

  3. Karen — July 11, 2010 @ 6:49 pm

    OK, I made this today for Sunday dinner and we haven’t even had dinner yet and my hubby just wants a spoon and the pan of crisp. I made the mistake of giving him a sample to taste test. This is so yummy! The only change I made was I used toasted hazelnuts instead of pecans. Either works great. This has just the right balance of sweet and tart. I can wait until after dinner to have it with ice cream. Thanks for a great recipe.

    • Angie — July 11, 2010 @ 7:08 pm

      Thanks so much, I am so glad you liked it, and I can’t wait to try it with the hazelnuts myself, that sounds even better!

  4. redkathy — July 11, 2010 @ 8:02 pm

    Love the crisps, and your looks fabulous as always! Oh my gosh Angie everyone must be short on time these days. I wanted to make a strawberry pie but ended up making strawberry bread pudding what??? At least you came close to your original plan 🙂

  5. strawberry rhubarb crisp — January 21, 2012 @ 8:16 pm

    Useful info. Lucky me I found your website by chance, and I’m surprised why this accident did not took place earlier! I bookmarked it.

  6. Anonymous — June 20, 2012 @ 3:36 pm

    Great recipe save one major, and terminally fatal flaw. The crisp topping is far to stingy in ratio to the fruit. I doubled the topping, increased the fruit a bit and made an amazing crisp that wowed the family.

  7. Mandy — August 1, 2012 @ 5:25 pm

    Delicious!!!! My friend asked me to make rhubarb crisp but I wanted something a little different than my usual recipe… So happy we tried this one I love the pecans!!!!!

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