Apricot Strawberry Rhubarb Crisp
This sweet-tart strawberry rhubarb crisp combines the best spring and early summer produce into one irresistible dessert. Juicy strawberries, tangy rhubarb, and tender apricots meld together under a buttery, brown-butter oat topping that bakes up perfectly golden and crisp.
Crumbles and crisps are one of the best ways to showcase seasonal fruits, so I combined three of my favorites into one recipe.
Rhubarb, strawberries, and apricots all have overlapping seasons in late spring and early summer, making that the ideal time of year to make this!
Crisps are much easier to make than pies and tarts since there is no crust to roll out. They're also much more forgiving and almost impossible to mess up!
I like to brown the butter before adding it to the crisp topping to give it a deeper, more intense buttery flavor. You can skip this step, but it really takes the crisp to another level.
Want more great seasonal fruit desserts? Try my strawberry rhubarb shortcakes with freshly whipped cream, this apricot pistachio tart with a buttery crust, or this simple rhubarb cake that's perfect for spring.
Why This Recipe Works
- The combination of strawberries, rhubarb, and apricots creates the perfect balance of sweet and tart flavors.
- Browning the butter adds a nutty, caramelized flavor that makes the crisp topping taste extra special.
- It's much simpler and more forgiving than pie, making it perfect for beginner bakers.
Ingredient Notes
Rhubarb - Look for bright red stalks for the most striking presentation. Stalks should be firm and crisp, not wilted. Look for it at farmers markets and specialty produce stores.
Apricots - Choose fruit that is ripe but firm and smells fragrant. If you can't find fresh apricots, use peaches, nectarines, or plums as a substitute.
Brown Sugar - Either light or dark brown sugar will work in this recipe. Dark brown sugar will give a slightly more molasses-like flavor to the topping.
Oats - Use rolled oats, not steel cut oats. You can also use quick oats in a pinch.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- 9-inch pie plate or baking dish
- Mixing bowls
- Small saucepan for browning butter
- Rubber spatula
- Baking sheet
Step by Step Instructions
- Preheat the oven to 375°F. Grease the bottom and sides of a 9-inch pie plate or similar sized dish with 1 tablespoon softened butter.
- In a large bowl, combine the rhubarb, strawberries, apricots, salt, sugar, and cornstarch. Use a rubber spatula to mix until everything is fully coated, then transfer to the pie plate.
Pro Tip: Cut the fruit into consistent sizes so everything cooks evenly. Aim for roughly 1-inch pieces for rhubarb and ½-inch slices for apricots.
- Wipe out the bowl, then add the granulated sugar, brown sugar, cardamom, salt, cinnamon, flour and oats. Mix to combine.
- Melt 7 tablespoons of butter in a small pan over medium heat. Swirl it around until it foams, then keep an eye on it. It will begin to turn a few shades darker and smell nutty.
- Turn off the heat as soon as it turns brown, then pour it over the oat mixture, being sure to scrape out every last bit of browned milk solids. Mix until it forms a crumbly topping.
Pro Tip: Watch the butter carefully when browning - it can go from perfectly browned to burnt in seconds. The butter should be amber in color with a nutty aroma.
- Spread the crumble over the fruit mixture to cover completely.
- Place the dish on a foil lined baking sheet to catch any spills, then bake for about 40 minutes, or until the top is browned and the fruit is bubbling.
- Let cool for about 30 minutes, then serve warm with vanilla ice cream.
Tips for Success
- If your strawberries are very large, quarter them rather than just halving them.
- The fruit filling will bubble up during baking and might overflow the dish, creating a sticky, burnt mess in your oven. Always place the baking dish on a foil-lined sheet pan to catch these inevitable spills, saving you from difficult oven cleaning later.
- The crisp will continue to thicken as it cools, so be patient before serving.
Serving Suggestions
This dessert is easy enough to throw together after a simple weeknight dinner like my spring risotto with fresh vegetables, ramp pesto pasta with its bright green flavor, or my spring chicken pot pies.
But it's fancy enough to serve at a dinner party too! Pair it with an elegant main course like my Dijon herb-crusted rack of lamb for a special occasion, flounder meunière for a lighter option, or whole roasted beef tenderloin for a truly impressive meal.
A scoop of vanilla ice cream is the classic pairing, but this crisp is also delicious with a dollop of lightly sweetened whipped cream or even a spoonful of crème fraîche for a tangy contrast.
How to Store and Reheat
Store leftover crisp covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days. The topping will soften somewhat in the refrigerator but will still be delicious.
To reheat, warm individual portions in the microwave for 30-45 seconds, or place the entire crisp (in an oven-safe dish) in a 350°F oven for about 10 minutes until heated through.
This crisp also freezes well! Let it cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as directed above.
FAQ
Yes, you can use frozen rhubarb and strawberries. There's no need to thaw them first, but you might need to add 5-10 minutes to the baking time. For apricots, fresh is best, but you can substitute frozen peaches if necessary.
Traditionally, a crisp contains oats in the topping (like this recipe), while a crumble doesn't. However, the terms are often used interchangeably these days.
Yes, you can reduce the sugar in both the filling and topping by about 25% if you prefer a less sweet dessert. Keep in mind that rhubarb is naturally very tart, so some sugar is needed to balance the flavors.
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Strawberry Rhubarb Apricot Crisp
Ingredients
For the Filling
- 1 tablespoon softened butter for greasing
- 2 cups thinly sliced rhubarb about 12 ounces
- 2 ½ cups quartered strawberries about 1 lb
- 2 cups apricots pitted and sliced (about 4 medium)
- ¼ teaspoon kosher salt
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
For the Topping
- ¼ cup granulated sugar
- ¼ cup brown sugar both light or dark work
- ⅛ teaspoon ground cardamom or a generous pinch
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¾ cup all purpose flour
- ¾ cup rolled oats
- 8 tablespoons unsalted butter (1 stick), divided
- vanilla ice cream or whipped cream for serving, optional
Instructions
- Preheat the oven to 375 degrees. Grease the bottom and sides of a 9-inch pie plate or similar sized dish with 1 tablespoon softened butter.
- In a large bowl, combine the rhubarb, strawberries, apricots, salt, sugar, and cornstarch. Use a rubber spatula to mix until everything is fully coated, then transfer to the pie plate.
- Wipe out the bowl, then add the granulated sugar, brown sugar, cardamom, salt, cinnamon, flour and oats. Mix to combine.
- Melt 7 tablespoons of butter in a small pan over medium heat. Swirl it around until it foams, then keep an eye on it. It will begin to turn a few shades darker and smell nutty.
- Turn off the heat as soon as it turns brown, then pour it over the oat mixture, being sure to scrape out every last bit of browned milk solids. Mix until it forms a crumbly topping.
- Spread the crumble over the fruit mixture to cover completely.
- Place the dish on a foil lined baking sheet to catch any spills, then bake for about 40 minutes, or until the top is browned and the fruit is bubbling.
- Let cool for about 30 minutes, then serve warm with vanilla ice cream.
Notes
- If your strawberries are very large, quarter them rather than just halving them.
- The fruit filling will bubble up during baking, so don't skip placing the baking dish on a lined sheet pan.
- The crisp will continue to thicken as it cools, so be patient before serving.
Nutrition
I and my boyfriend need to make this.
I hope you love it!!
Love that you threw apricots into the mix. This looks delish!
Thanks Sabrina! They give it such great flavor and texture.
Gorgeous. Wish my mother-in-law, or hell, anyone, would make me crisps! Such an intriguing combo. Pinning for next strawberry season.
I was amazed at how well it worked! Definitely a keeper, and so easy to make.