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Strawberry Rhubarb Crisp


The inspiration for this recipe is from Ann Burrell who gave me the idea of adding balsamic vinegar for some added depth. We do not add the orange zest in order to keep things local (oranges in Michigan? I think not) but you can try it to add a little brightness.


  • Filling Ingredients
  • 1 qt. Strawberries; sliced thickly
  • 1 lb. Rhubarb; diced
  • 1/2 cup Sugar
  • 2 tbs. Balsamic Vinegar
  • 2 tbs. Cornstarch
  • Dash of Salt
  • Topping Ingredients
  • 1 cup Flour
  • 1/2 cup Oatmeal
  • 1 cup Brown Sugar
  • 1 stick (8T) Butter; cut into small pieces
  • 1-2 tbs. Cold Water


Combine all the filling ingredients into a wide and shallow baking dish. Combine flour, oatmeal, brown sugar, and butter in a food processor or stand mixer and pulse/mix until the butter has broken up and mixture looks crumbly. Then add water, a little at a time, until the mixture just starts to come together. Spread over filling and bake at 350 for about 30 minutes, until topping is slightly browned and filling is bubbly.

Serve warm with whipped cream or ice cream.