BAKES/ SPRING/ SWEETS

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.

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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

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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.

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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

Easy Dessert, Fruit Dessert, crumble topping, fruit crumble, crisp topping, one pan dessert, cast iron cooking, strawberry, rhubarb, spring fruits, mother's day dessert, sweets, bake, easy bake, quick bake, vanilla ice cream

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.

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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

Skillet Strawberry-Rhubarb Crisp

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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.

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10 Comments

  • Reply
    Terry
    May 5, 2022 at 10:47 am

    Yumm this looks so good might have to have this next week. Your cousin is coming for a short visit. It would be a great end to a meal. Have a great Thursday 🤗❤️ Mom

    • Reply
      Kelly Djalali
      May 6, 2022 at 8:56 am

      Hi Mom, This one is so easy and quick, I think it will be a perfect dessert for Lisa’s visit. xo Kelly

  • Reply
    Pat
    May 5, 2022 at 12:51 pm

    One of my absolute favorite, look forward to spring treats. Rhubarb anything. Never thought of using the cast iron skillet for this. Definitely going to give it a go. Thanks!

    • Reply
      Kelly Djalali
      May 6, 2022 at 8:55 am

      Hello Pat, the cast iron was a great pan for this. A rustic dessert in a rustic pan makes for a rustic presentation! Let me know how it goes for you, xo Kelly

  • Reply
    Sally
    May 6, 2022 at 1:04 am

    Hi Kelly, lucky for me my husband and i are going to our youngest son’s place for Brunch on Mothers Day and when I asked if I could bring anything the definite response was Yo Yo’s, an odd request for this meal, but what the heck, all of the children and grandchildren are always up for a Yo Yo, and recently when I baked some for our Granddaughters boyfriend because I forgot his birthday, family members who were here for lunch wondered where theirs were lol.. your dessert would be fabulous and it is interesting that you call it Crunch where here we would say Crumble, I was also interested to note that you used Panko Crumbs, a great idea. I was a bit concerned with the amount of sugar but I know that Rhubarb needs that bit extra due to the tartness. I hope you have a lovely Mother’s Day shared with your Mum and also Beth, I know we will enjoy our time with our family particularly since we have missed out on the last two Mother’s Days due to Covid.
    Happy cooking 🧑‍🍳
    Sally 🤗

    • Reply
      Kelly Djalali
      May 6, 2022 at 8:54 am

      Hi Sally, It sounds like you will have a wonderful Mother’s Day with your family. We call this type of dessert either a crisp or a crumble. I think crisp won out in this instance because the Panko adds just a little extra crispiness. I still need to try my hand at Yo Yo’s! Enjoy the weekend! xo Kelly

  • Reply
    Eileen
    May 6, 2022 at 5:18 pm

    Trying the Strawberry Danish, but the strawberries don’t thicken up, even after cooling in the fridge. I’m thinking the puff pastry will get to wet. Any suggestions would be appreciated greatly.

    • Reply
      Kelly Djalali
      May 7, 2022 at 9:45 am

      Hello Eileen, Perhaps stir in a little cornstarch slurry to thicken the strawberries. Start with a teaspoon of cornstarch mixed with a tablespoon of water, stir in the slurry over medium heat and see if that thickens up enough for you. That should do the trick! Let me know if you have further issues…take care, xo Kelly

      • Reply
        Eileen
        May 8, 2022 at 1:25 pm

        All went well with the Strawberry Danishes. I have a peculiar allergy to cornstarch, so I used potato starch in the same recommended amounts of cornstarch. The strawberry mixture thickened just enough for layering it onto the pastry.
        The danishes were lightly sweet and gently lemony tart. A real winner! Thanks for coming to my rescue. Best, Eileen

        • Reply
          Kelly Djalali
          May 9, 2022 at 8:05 am

          Hello Eileen, I am so happy the danishes turned out well and were a hit! Thank you so much for reporting back to let me know of your success with this one, have a wonderful week. xo Kelly

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