Skillet Strawberry-Rhubarb Crisp

Hello and welcome to Djalali Cooks. With Mother’s Day around the corner, how about a treat that is easy, quick, tangy, sweet and delicious? This Skillet Strawberry-Rhubarb Crisp utilizes fresh spring fruits, but you can also use frozen! It comes together in about 1 hour, so it’s perfect for last minute baking. Serve it warm with vanilla ice cream – its a perfect finish to a great Mother’s Day celebration. Let’s get right to it.

Crisp Topping

Start by making your crisp topping. In a medium bowl, whisk together the flour, panko, brown sugar, salt and cinnamon until the mixture is well-combined.

Then pour in the melted butter and whisk until the mixture is totally moistened by the butter, leaving no dry flour bits.

Refrigerate the crisp topping until we are ready to use it.

Strawberry-Rhubarb Filling

Position an oven rack in the middle position and preheat the oven to 375 degrees. As I mentioned at the top, I am using fresh strawberries and rhubarb, but you can use frozen if you like. We want 1 pound of rhubarb, cut into 1/2-inch pieces. Then 16-ounces of strawberries, chopped roughly into quarters.

This original recipe is by Cook’s Country and they if you’re using frozen, you may need to increase the stovetop cooking time a little if the fruit is not fully defrosted.

Otherwise, we have 1 and 1/4 cups of light brown sugar, 2 tablespoons of cornstarch and 1/4 teaspoon kosher salt. I have a mix of 1 cup light brown sugar and 1/4 cup dark brown. I simply ran out of light brown sugar.

Combine all of the filling ingredients in a large bowl and mix well.

Transfer the fruit mixture to a 10-inch oven safe skillet. Cast iron is perfect for this! Heat the fruit mixture over medium-high heat and stirring frequently, cook the mixture until the fruit has released most of its liquid and the liquid nearly covers the softened fruit. Taste test a piece of rhubarb to ensure it has softened.

Cut the heat and pull the crisp topping out of the fridge.

The butter in the crisp topping will have started to firm up, this is perfect because we want to clump it up and break it into irregular sizes and shapes to top the fruit.

Sprinkle the crisp topping over the whole top of the fruit.

Bake the Skillet Strawberry-Rhubarb Crisp for about 20 minutes, until the topping is golden and the fruit filling is bubbling up like hot lava all around the edges.

Skillet Strawberry-Rhubarb Crisp

Now, let it cool for about 15 minutes, because that fruit is as hot as hot lava. It will still melt the ice cream into rivers of vanilla cream even after it’s cooled a bit.

And there we have it! A super simple, pretty darn quick spring fruit dessert that doesn’t require making pie dough, or biscuits…it’s a perfect bite of Spring: tart, sweet and rich, with a little crunch. If you’re feeling more ambitious, by all means make this Lemon Cake with Lemon Cream Cheese Frosting – it’s divine!

I hope you’re having a lovely Spring (or Fall, hello my Southern Hemisphere friends!), take care and be well. xo Kelly

Key Items Used in Today’s Recipe

Print Recipe

Skillet Strawberry-Rhubarb Crisp

(No Ratings Yet)

Loading...

Dessert – American

By Original Recipe by Cook's Country – Serves: 6

Prep Time: 20 Minutes – Cooking Time: 20 Minutes (plus 15 minutes cooling time) – Total Time: ~1 Hour

Super simple, quick spring fruit dessert that is a perfect bite of Spring: tart, sweet and rich, with a little crunch.

Ingredients

• Crisp Topping
• 3/4 cup All-purpose Flour
• 1/2 cup Panko Bread Crumbs
• 1/4 cup Packed Light Brown Sugar
• 1 tsp. Kosher Salt
• 1/4 tsp. Ground Cinnamon
• 6 tbsp. Unsalted Butter, melted
• Fruit Filling
• 1 lb. Fresh Rhubarb, trimmed and cut into ½-inch pieces, or frozen rhubarb, thawed and cut into ½-inch pieces (3½ cups)
• 16 oz. Fresh Strawberries, hulled and chopped coarse, or frozen strawberries, thawed and chopped coarse (2 cups)
• 1.25 cups Packed Light Brown Sugar
• 2 tbsp. Cornstarch
• 1/4 tsp. Kosher Salt

Instructions

Crisp Topping

1

In a medium bowl, whisk together the flour, panko, brown sugar, salt and cinnamon until the mixture is well-combined.

2

Then pour in the melted butter and whisk until the mixture is totally moistened by the butter, leaving no dry flour bits.

3

Refrigerate the crisp topping until we are ready to use it.

Fruit Filling

4

Position an oven rack in the middle position and preheat the oven to 375 degrees.

5

Combine all of the filling ingredients in a large bowl and mix well.

6

Transfer the fruit mixture to a 10-inch oven safe skillet. Heat the fruit mixture over medium-high heat and stirring frequently, cook the mixture until the fruit has released most of its liquid and the liquid nearly covers the softened fruit. Taste test a piece of rhubarb to ensure it has softened.

7

Cut the heat and pull the crisp topping out of the fridge.

8

The butter in the crisp topping will have started to firm up, this is perfect because we want to clump it up and break it into irregular sizes and shapes to top the fruit.

9

Sprinkle the crisp topping over the whole top of the fruit.

10

Bake the Skillet Strawberry-Rhubarb Crisp for about 20 minutes, until the topping is golden and the fruit filling is bubbling up like hot lava all around the edges.

11

Let cool for 15 minutes and serve with vanilla ice cream.

This post may contain affiliate links; when you click the links and make a purchase, we receive a commission on qualifying items.