Skillet Strawberry Rhubarb Crisp
This Skillet Strawberry Rhubarb Crisp is a simple, rustic dessert made in one pan with juicy strawberries, tart rhubarb, and a buttery oat topping. Sweet-tart, jammy, and perfectly crisp, it’s an easy crowd-pleaser with minimal prep and maximum flavor.
Ingredients
- Main Ingredients
- 2 cups fresh strawberries hulled and sliced
- 2 cups rhubarb stalks chopped into ½-inch pieces
- Seasonings Sauces, or Flavor Base
- ½ cup granulated sugar or coconut sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- Pinch of salt
- Pantry Staples Crisp Topping
- ¾ cup old-fashioned oats
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon ground cinnamon optional
- ¼ teaspoon salt
- 6 tablespoons cold butter cubed
Instructions
- Preheat oven to 375°F (190°C). Use a 10-inch oven-safe skillet.
- In a mixing bowl, toss strawberries and rhubarb with granulated sugar, lemon juice, vanilla, cornstarch, and a pinch of salt until well coated.
- In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt.
- Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
- Spread fruit mixture evenly in the skillet.
- Sprinkle crisp topping evenly over the fruit.
- Bake uncovered for 35–40 minutes, until filling is bubbling and topping is golden brown.
- Let rest 10–15 minutes before serving.
Notes
- Cornstarch is essential to prevent a watery filling.
- If topping browns too quickly, loosely tent with foil for the final 10 minutes.
- Old-fashioned oats provide the best crunch—avoid quick oats.