Strawberry Rhubarb Crisp

This Strawberry Crisp recipe is irresistibly delicious and made with juicy strawberries, a crispy streusel topping, and a touch of maple syrup. Indulge in the ultimate summer dessert that’s healthy enough for breakfast and bursting with flavor and nourishing ingredients. Gluten-free, vegan, paleo and includes a low carb and keto option.

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Updated June 2023

Healthy Strawberry Crisp Recipe

Indulge in the sweet and tangy flavors of summer with our delightful and health-conscious Strawberry Crisp recipe. Bursting with juicy strawberries and topped with a crispy oat topping, this dessert is a guilt-free treat that will satisfy your cravings. In this post, we’ll explore the reasons why this recipe is healthier, discuss the key ingredients and their benefits, provide tips for success, and even guide you on proper storage and freezer instructions. Get ready to enjoy a delicious dessert that’s both nourishing and satisfying!

Whether you are craving an Apple Crisp, Peach Crisp or Mixed Berry Crisp, you simply can’t go wrong!

Recipe Ingredients

• Fresh Strawberries: Packed with vitamins, minerals, and antioxidants, strawberries promote heart health, support the immune system, and help combat inflammation.
• Rhubarb: If you’re not a fan of rhubarb, omit and add more strawberries instead.
• Almond Flour: A gluten-free alternative to traditional flour, almond flour adds a nutty flavor and a dose of healthy fats. It’s also a good source of vitamin E, magnesium, and protein.
• Coconut Oil: This healthy fat source enhances the crisp’s texture and adds a subtle coconut flavor. Use refined if you prefer it without the coconut flavor or use vegan butter, ghee or unsalted butter if not vegan.
• Pure Maple Syrup: A natural sweetener with a lower glycemic index compared to refined sugar, pure maple syrup adds a touch of sweetness without causing a rapid spike in blood sugar levels. You can sub with honey if not vegan or use Lakanto sugar-free maple syrup for a low carb or keto crisp.
• Coconut sugar: You can sub with brown sugar or golden monk fruit sweetener for a lower sugar alternative.
• Arrowroot starch – you can also sub with tapioca starch, corn starch or use 1/2 teaspoon of xanthan gum if you want a low carb or keto strawberry crisp
• Lemon juice
• Almond flour – be sure to use superfine blanched almond flour and not almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
• Finely chopped pecans, sliced almonds and coconut flakes – classic fruit crisps use rolled oats in their crumble topping but since we are trying to keep this grain free, we use a combination of nuts and coconut flakes to give it that oaty texture. If you’re not grain-free, feel free to use gluten free old fashioned rolled oats instead.
• Vanilla extract and ground cinnamon – adds dimension, flavor and makes this paleo strawberry crisp tasty and delicious

Optional for serving:

Dairy-free coconut ice cream, or your favorite ice cream if not vegan or paleo

How to make Strawberry Crisp

• PREHEAT OVEN to 350F. Lightly coat a 9 x 9″ baking pan or a 9″ pie pan with coconut oil or avocado oil spray.
• PREP THE FILLING:
  • If using fresh berries: Wash, dried and cut up the strawberries and rhubarb into small pieces.
  • If using frozen berries: Thaw and drain.
  • Add to a large mixing bowl then add coconut sugar, lemon juice and arrowroot starch and toss it all together.
• TRANSFER TO BAKING DISH: Pour the filling into your baking dish, spreading evenly then chill in the fridge while you make the crisp topping.
• MAKE THE CRUMBLE TOPPING: Rinse and dry your bowl then combine all the ingredients for the crisp topping using a fork or clean hands until the mixture is combined and sticks together like cookie dough. Alternatively, you can add the crisp topping ingredients to a food processor and pulse a few times until crumbly.
• SPRINKLE the mixture evenly over the filling.
  

  

  

  

• BAKE in the oven for 30-35 minutes, or until the fruit begins to bubble and the topping is light and golden brown. Allow to cool for at least 10 minutes.

SERVING SUGGESTIONS:

1. Serve warm with coconut ice cream, whipped cream or yogurt.

Why This Recipe is Healthier:

1. Lower in Added Sugar: Unlike traditional crisp recipes, our version uses less added sugar without compromising on taste. We let the natural sweetness of fresh strawberries shine through.
2. Nutrient-Rich Ingredients: We’ve carefully chosen ingredients that provide essential nutrients while keeping the dish light. This recipe includes whole grains, healthy fats, and antioxidant-packed strawberries.

Tips for Success:

1. Choose Ripe Strawberries: Opt for ripe and fragrant strawberries to ensure the best flavor and sweetness in your crisp.
2. Don’t Overmix the Topping: Be gentle when combining the ingredients for the crisp topping. Overmixing can result in a dense and less crispy texture.
3. Adjust Sweetness to Taste: If you prefer a sweeter dessert, feel free to increase the amount of maple syrup slightly. Taste the strawberry mixture before assembling to adjust the sweetness level.
4. Use a Baking Dish of the Right Size: Ensure your baking dish is of the appropriate size to accommodate the strawberry filling and crisp topping. This allows for even cooking and ensures a crispy crust.

Variations

Strawberry Crisp is a classic dessert that can be enjoyed as is, but it’s also a versatile recipe that can be customized to suit your preferences. Here are some variations you can try:

1. Mixed Berry Crisp: Replace or combine strawberries with other berries like blueberries, raspberries, or blackberries. This adds a delightful blend of flavors and colors to your dessert.
2. Rhubarb-Strawberry Crisp: Add rhubarb to the strawberry filling for a tangy twist. Rhubarb pairs beautifully with strawberries and adds a delightful tartness to the overall taste.
3. Nutty Crisp Topping: Enhance the crisp topping by incorporating chopped nuts such as almonds, pecans, or walnuts. This adds a crunchy texture and a nutty flavor to your dessert.
4. Spiced Crisp: Sprinkle warm spices like cinnamon, nutmeg, or cardamom into the strawberry filling or the crisp topping. These aromatic spices add depth and warmth to the overall taste.

Understanding the Difference Between Crisps and Crumbles

While often used interchangeably, there are slight differences between crisps and crumbles. Both desserts consist of a fruit filling and a streusel-like topping, but the variations lie in the ingredients and textures.

Crisp: A crisp typically has a topping that includes oats, flour, butter or oil, and sweeteners like sugar or maple syrup. The name “crisp” comes from the crispy texture of the oat-based topping when baked. It offers a delightful contrast to the soft and juicy fruit filling.

Crumble: A crumble, on the other hand, usually lacks oats in the topping and has a more crumbly and sandy texture. It typically includes flour, butter, and sugar. The absence of oats gives the crumble a lighter texture, allowing the fruit flavors to shine through.

Both crisps and crumbles can be delicious desserts, and the choice between the two depends on personal preference. Some people enjoy the added texture and nuttiness of a crisp, while others prefer the simplicity and finer crumb of a crumble.

Whether you make a crisp or a crumble, the end result is a delightful dessert that showcases the natural sweetness of the fruit and provides a comforting and satisfying treat.

Storage and Freezer Instructions:

1. Refrigeration: Store any leftover strawberry crisp in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
2. Freezing: If you want to enjoy this dessert later, you can freeze the assembled but unbaked crisp. This will ensure that your fruit crisp won’t get soggy. Cover the dish tightly with plastic wrap and foil, then freeze for up to 3 months. When ready to bake, remove the plastic wrap and foil, and bake from frozen, adding a few extra minutes to the baking time.
3. Make ahead: You can prepare the fruit filling and the crumble topping ahead of time and store them separately in an airtight container in the fridge. On the day you plan to serve it, simply spread the filling in to the pie pan and add the crisp topping then bake.

Additional Tips:

• Serve the strawberry crisp warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
• Experiment with different fruit combinations, such as adding rhubarb or blueberries, to create your own unique twists on this recipe.
• Consider doubling the recipe for a larger crowd or if you want to have leftovers for future enjoyment.

More strawberry rhubarb recipe you will love:

Strawberry Rhubarb Coconut Popsicles

Gluten Free Strawberry Oatmeal

Delicious Strawberry Smoothie

5 from 1 vote

Print

Strawberry Crisp

Prep Time

10 mins

Cook Time

35 mins

 

This Strawberry Crisp recipe is irresistibly delicious and made with juicy strawberries, a crispy streusel topping, and a touch of maple syrup. Indulge in the ultimate summer dessert that's bursting with flavor and nourishing ingredients. Gluten-free, vegan, paleo and includes a low carb keto option.

Course: Dessert

Cuisine: American

Keyword: gluten free dessert, paleo dessert, rhubarb dessert, strawberry crisp, vegan crisp, vegan dessert

Servings: 9 servings

Author: Kelly

Ingredients

FOR THE FILLING:

• 2 cups fresh strawberries , washed, dried, hulled & chopped
• 2 cups rhubarb , cut to 1-inch pieces
• 5 tablespoons coconut sugar , can sub with golden monk fruit sweetener
• 2 tablespoons arrowroot starch you can also sub with tapioca starch, corn starch or use 1/2 teaspoon of xanthan gum
• 2 teaspoon lemon juice

FOR THE TOPPING:

• 1 1/4 cups superfine blanched almond flour
• 1/2 cup coconut flakes , chopped
• 1/3 cup pecans , finely chopped
• 1/4 cup sliced almonds , roughly chopped
• 1/2 cup softened coconut oil , you want the texture like softened butter – use refined if you prefer it without the coconut flavor or use ghee or butter if not vegan
• 1/4-1/3 cup maple syrup , you can sub with honey if not vegan or use Lakanto sugar-free maple syrup for a low carb or keto crisp (add more according to sweetness preferred)
• 2 tablespoons coconut sugar , can sub with brown sugar or golden monk fruit sweetener
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat oven to 350F. Lightly coat a 9 x 9″ baking pan or a 9″ pie pan with coconut oil or avocado oil spray.

PREP THE FILLING:

1. If using fresh berries: Wash, dried and cut up the strawberries and rhubarb into small pieces.

   If using frozen berries: Thaw and drain.

   
2. Add to a large mixing bowl then add coconut sugar, lemon juice and arrowroot starch and toss it all together.
   

3. Pour the filling into your baking dish, spreading evenly then chill in the fridge while you make the crisp topping.

   

4. MAKE THE CRUMBLE TOPPING:

   Rinse and dry your bowl then combine all the ingredients for the crisp topping using a fork or clean hands until the mixture is combined and sticks together like cookie dough. 

   Alternatively, you can add the crisp topping ingredients to a food processor and pulse a few times until crumbly.

   Sprinkle the mixture evenly over the filling.

   
5. BAKE in the oven for 30-35 minutes, or until the fruit begins to bubble and the topping is light and golden brown. Allow to cool for at least 10 minutes.
   

Recipe Notes

Storage and Freezer Instructions

1. Refrigeration: Store any leftover strawberry crisp in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

2. Freezing: If you want to enjoy this dessert later, you can freeze the assembled but unbaked crisp. This will ensure that your fruit crisp won't get soggy. Cover the dish tightly with plastic wrap and foil, then freeze for up to 3 months. When ready to bake, remove the plastic wrap and foil, and bake from frozen, adding a few extra minutes to the baking time.

3. Make ahead: You can prepare the fruit filling and the crumble topping ahead of time and store them separately in an airtight container in the fridge. On the day you plan to serve it, simply spread the filling in to the pie pan and add the crisp topping then bake.

Nutrition Facts

Strawberry Crisp

Amount Per Serving (1 serving)

Calories 0

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

Disclaimer: This updated post was generated on June 4, 2023 by ChatGPT, an AI language model, and all info should be reviewed and validated by a human for accuracy and relevancy before implementation.