Skillet Strawberry Rhubarb Crisp with Almond Oat Crumble is a juicy, sweet strawberry rhubarb filling topped with a crumble complete with almond meal and oats. It’s the perfect spring and summer dessert!
Yes, that’s right….we have strawberries. Again. Chances are you’re like me, however, and you can’t get enough right now. And when you add rhubarb to the mix, forget about it.
I’ve had rhubarb with other fruits like raspberries, cherries, and even blueberries, and they’re all great. I’ll take any combination of rhubarb dessert any time, but there’s a reason why strawberry rhubarb is the all time classic. Rhubarb is tart, and when it’s combined with juicy, sweet strawberries, it’s magical. Sweet, syrupy magic. 🙂
Speaking of juices, I added the juice of half a medium navel orange here, and the zest from the entire orange, as well. The orange gives it a nice depth of flavor, and while it’s an undertone, you really can taste it. I happen to love strawberries with orange flavor, and have used it before here and in the pie below. 🙂
I decided to use almond meal in my crumble because I thought ground almonds would be a great substitution for half of the flour. And you’ll get a nice, nutty flavor and some added nutrition to your dessert. 😉
I know many of you may not have almond meal on hand, so if you don’t, you can grind up some whole almonds yourself, or substitute it with all purpose flour or even whole wheat.
Because the coconut oil crumble I used in my Overnight Blueberry Baked Oatmeal Crisp was so amazing, I used coconut oil in this crumble, too. It adds a flavor that I love even more than butter, but if you’d rather use butter, by all means do so. It will be delicious either way. 🙂
Since strawberries release a lot of liquid when they break down, and I don’t want their juices all over the bottom of my oven, I added 1 1/2 tablespoons of cornstarch. I like the liquid to be a bit thicker so it doesn’t run all over the place. There’s still plenty of it, but it’s a thicker syrup if you will.
And please don’t let the photo above fool you…of course I served this crisp with ice cream! Believe it or not (of course you believe it), this was for company and I took just enough out for photos, then carefully spooned it back in the pan, which is why I didn’t put a big scoop of vanilla ice cream over the top. I would’ve had to eat my dessert early, and that would’ve been rude, wouldn’t it?
No matter. Just imagine that ice cream over the top of this perfectly tangy, sweet crisp, and you’ve got the perfect spring/summer dessert. Fruity, crispy, and out of this world good. 🙂
More rhubarb love!
Berry Rhubarb Pie by Bakerita
Rhubarb Tart by Baking A Moment
Strawberry Rhubarb Yogurt Scones by Recipe Runner
- 4 ounces strawberries, hulled, and chopped into 1" pieces
- 1 cup, or 3 medium stalks of rhubarb, red outer coating removed, halved lengthwise, and sliced into ¼" slices
- ¾ cup brown sugar, packed*
- zest of 1 medium navel orange
- juice of ½ an orange
- 1½ tablespoons cornstarch
- 1 cup old fashioned rolled oats
- ½ cup all purpose flour
- ½ cup almond meal*
- ½ cup brown sugar, packed
- pinch of salt
- ½ cup coconut oil, melted*
- Preheat the oven to 350 degrees.
- Place the strawberries, rhubarb, sugar, orange zest, orange juice, and cornstarch in a medium bowl and toss to combine. Pour into a 9" cast iron skillet, or an 8x8" baking dish if you don't have one.
- Place the oats, almond meal, brown sugar, and pinch of salt in a medium bowl and stir to combine. Add the melted coconut oil and stir together until the crumble is completely moistened. Sprinkle evenly over the top of the fruit mixture.
- Bake the crisp on the middle rack of the oven for 30-40 minutes, or until the bubbly and golden brown. Check the crisp about 20 minutes of cooking time, and cover with foil if it browns too quickly.
- Remove from heat and let stand at least 15 minutes to set. Serve warm with ice cream, if desired. Enjoy!
*If you don't have almond meal on hand, you can grind up whole almonds yourself, or substitute them with the same amount of all purpose or whole wheat flour.
*The coconut oil may be replaced with the same amount of unsalted butter. You can cut cold butter chunks into the dry ingredients with a pastry cutter or your fingers, or melt it and stir it in like the coconut oil.
Recipe by Flavor the Moments.