Go Back
–+ servings
Close-up of strawberry crisp with a spoonful removed showing the bright red filling, topped with vanilla ice cream and fresh strawberry slices.
RATE THIS RECIPE
3
Ratings
Print Pin

Strawberry Rhubarb Apricot Crisp

This sweet-tart fruit crisp combines the best spring and early summer produce into one irresistible dessert.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
Calories: 397kcal
Author: Nicole Gaffney

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

  1. 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.
  2. 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.
  3. Wipe out the bowl, then add the granulated sugar, brown sugar, cardamom, salt, cinnamon, flour and oats. Mix to combine.
  4. 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.
  5. 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.
  6. Spread the crumble over the fruit mixture to cover completely.
  7. 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.
  8. 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

Calories: 397kcal | Carbohydrates: 61g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 217mg | Potassium: 414mg | Fiber: 5g | Sugar: 37g | Vitamin A: 1511IU | Vitamin C: 44mg | Calcium: 73mg | Iron: 2mg
QR Code linking back to recipe