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A scoop of strawberry rhubarb crisp on a blue plate with three strawberries.

Strawberry Rhubarb Campfire Crisp

A woman's face.Angie Zoobkoff
This sweet-tart crisp is filled with fresh strawberries and rhubarb and topped with a buttery cinnamon-oat streusel.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 6 servings
Calories 216 kcal

Equipment

Ingredients
  

For the strawberry rhubarb filling

  • 2 cups strawberries sliced
  • 2 cups rhubarb sliced into ½-inch pieces
  • 2 tablespoons all-purpose flour
  • ¼ cup granulated sugar
  • 1 teaspoon cinnamon

For the oat topping

  • 1 cup rolled oats
  • 6 tablespoons all-purpose flour
  • ¼ cup granulated sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter cut into small cubes, plus more for the pan

Instructions
 

Make the filling

  • Prepare a bed of hot coals in a campfire.
  • Butter an 8-inch foil pan. Combine the strawberries, rhubarb, flour, sugar, and cinnamon in the pan and stir to mix well.
  • Stir the oats, flour, sugar, cinnamon, and salt together in a medium bowl. Spoon the oat filling over the fruit so that it covers it completely.
  • Scatter the butter cubes over the topping.
  • Cover the pan tightly with foil and cook over hot coals (not direct flame) until the top is golden and the filling is bubbling, 45 to 50 minutes.
  • Cool for at least 15 minutes before serving.

Notes

  • Get ahead--Mix your oat topping ingredients before heading out to camp. Store it in a resealable bag or container until you're ready to sprinkle it over the crisp.
  • Storage--Store leftover crisp in a sealed container at room temperature or in your cooler for up to 3 days.
  • Using cast-iron--You can also make this in a buttered 12-inch cast iron skillet. Cover tightly with foil while cooking.

Nutrition

Serving: 1portionCalories: 216kcalCarbohydrates: 26.1gProtein: 2.6gFat: 12.2gCholesterol: 31mgFiber: 3gSugar: 11.6g
Keyword campfire desserts, fruit crisp, rhubarb season
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