5 from 1 vote
Strawberry rhubarb almond crisp
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
This sweet, yet tart berry classic is best served warm. The crisp has a light and surprising crunch with the addition of sliced almonds. Strawberries, rhubarb and almonds ~ a great combination.
Course: Dessert
Cuisine: American
Servings: 4 -6 people
Author: Michelle Barsness
  • 1 lb strawberries (3 cups) hulled and cut into quarters
  • 2 1/2 cups rhubarb cut into small pieces
  • 1/2 cup sugar
  • 2 tbsp cornstarch
  • 2 tbsp lemon juice
For the crisp:
  • 1 1/2 cups all-purpose flour or gluten-free flour mix
  • 1 1/2 sticks butter (3/4 cup)
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup rolled oats
  • 1 cup brown sugar
  • 3/4 cup sliced almonds
  1. Preheat the oven to 350 F.
  2. Combine the strawberries, rhubarb, sugar, cornstarch and lemon juice in a medium-sized bowl and stir to coat the fruit. Transfer the fruit to a 9 x 9 inch square cake pan. Set aside.
  3. In a separate large mixing bowl, combine all the crisp ingredients, except for the slivered almonds. Use a pastry cutter to cut the butter into the dry ingredients until crumbly. Then mix in the slivered almonds last. This way the almonds won't become crushed into bits.
  4. Top the fruit with the crisp. Pile it on high. It may seem like allot for the pan, but the fruit shrinks as it cooks.
  5. Place the cake pan on a jelly-roll pan. Bake in the oven for 40-55 minutes. The fruit will be bubbly and the top golden brown. Remove from the oven and let it cool slightly before serving. Serve warm with vanilla ice cream.
Recipe Notes

Tip: Placing the cake pan on a jelly roll pan during the bake makes it easier to remove the crisp from the oven when it's hot and also prevents a mess in your oven if it happens to bubble over the sides. Essentials for this recipe: Sliced Almonds Rolled oats Jelly Roll Pan 9-Inch Nonstick Square Cake Pan

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