Skillet Strawberry Rhubarb Crisp
Skillet Strawberry Rhubarb Crisp is a juicy, sweet strawberry rhubarb filling topped with a golden brown, crispy almond oat crumble. 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, things get even better!
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.
This Skillet Strawberry Rhubarb Crisp is tender, tart rhubarb combined with juicy, sweet strawberries topped with a golden brown crispy almond oat crumble.
It’s one heavenly combination. 🙂
Strawberry Rhubarb Crisp
This fruit crisp comes together very quickly and has a nice combination of flavors.
I added the the zest of one medium orange and the juice from half of it. The orange gives it a nice depth of flavor, and while it’s an undertone, you really can taste it.
I added almond flour in my crumble topping for a nice, nutty flavor and some added nutrition. If you don’t have any almond flour on hand, simply substitute it with the same amount of all purpose flour.
I adapted this crumble topping from Blueberry Baked Oatmeal because it’s a favorite of mine. It’s made with coconut oil instead of butter, which lends a mild flavor that I love and makes it even more tender!
Since strawberries release a lot of liquid when they break down, I added 1 1/2 tablespoons of cornstarch to this strawberry rhubarb crisp recipe. There’s still plenty syrupy sweet liquid, but it’s a bit thicker so that it doesn’t run out all over the place.
And please don’t let the photo above fool you…I served this crisp with ice cream! This strawberry rhubarb crisp was for company, so I took just enough out of the skillet for photos, then carefully spooned it back in the pan. Kind of tacky, yes, but at least I didn’t eat my dessert before everyone else. 🙂
More rhubarb love!
Rhubarb cobbler by Pioneer Woman
For the filling:
- 24 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 1/4" slices
- 3/4 cup brown sugar, packed*
- zest of 1 medium navel orange
- juice of 1/2 an orange
- 1 1/2 tablespoons cornstarch
For the crumble:
- 1 cup old fashioned rolled oats
- 1/2 cup all purpose flour
- 1/2 cup almond flour*
- 1/2 cup brown sugar, packed
- pinch of salt
- 1/2 cup coconut oil, melted*
Prepare the filling:
- 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.
Prepare the crumble:
- 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!
- *The brown sugar may be substituted for granulated or coconut sugar.
- *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.
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Amount Per Serving: Calories: 401Total Fat: 18gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 45mgCarbohydrates: 58gFiber: 5gSugar: 38gProtein: 5g