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Strawberry-Rhubarb-Pecan Crisps

Scott Phillips

Servings: 6

Crisp and toasty on top, luscious and sweet-tart underneath, these are a great no-fuss dessert for a casual dinner party.


  • 2-1/4 oz. (1/2 cup) all-purpose flour
  • 1/2 cup plus 2 Tbs. granulated sugar
  • 1/4 cup rolled oats
  • 1/4 cup finely chopped pecans
  • 1/2 tsp. kosher salt
  • 2-1/2 oz. (5 Tbs.) cold unsalted butter, cut into small pieces
  • 1-1/2 lb. strawberries, hulled and quartered
  • 1/2 lb. rhubarb, cut into 1/2-inch dice
  • 3 Tbs. cornstarch

Nutritional Information

  • Calories (kcal) : 310
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 25
  • Sodium (mg): 100
  • Carbohydrates (g): 46
  • Fiber (g): 4
  • Protein (g): 3


  • Position a rack in the lower third of the oven and heat the oven to 400°F.
  • In a medium bowl, combine the flour with 1/4 cup of the sugar and the oats, pecans, and salt. Add the butter and rub into the dry ingredients between your fingers until the mixture has mostly pea-size pieces (don’t worry if it’s not uniform). Set aside.
  • In a large bowl, toss the strawberries, rhubarb, cornstarch, and the remaining 6 Tbs. sugar. Divide the mixture among six 6-oz. ramekins and top with the oat mixture (the ramekins will be very full but the filling will cook down).
  • Transfer the ramekins to a large foil-lined rimmed baking sheet and bake until golden brown and bubbling around the edges, 30 to 40 minutes. Transfer to a rack to cool for at least 10 minutes before serving.


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Reviews (5 reviews)

  • PDXFoodie | 06/03/2020

    Followed the recipe exactly, and would not change a thing. This was a hit with the family-- including picky eaters! The rhubarb and strawberries are such a wonderful combo, and the topping complements the filling well.

  • txcook13579 | 04/15/2018

    Excellent! I used 1 lb. of rhubarb and 1 lb of strawberries. I baked it in a 10" Corningware tart pan. Served with pour cream. It was perfect!

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