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Top view of baked healthy strawberry rhubarb crisp in a white pie pan with coconut ice cream and a spoon

Strawberry Rhubarb Crisp

Course Dessert
Cuisine American
Keyword gluten free dessert, paleo dessert, rhubarb dessert, strawberry crisp, vegan crisp, vegan dessert
Prep Time 10 minutes
Cook Time 35 minutes
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.

    Top view of sliced strawberries in a clear mixing bowl
  2. Add to a large mixing bowl then add coconut sugar, lemon juice and arrowroot starch and toss it all together.
    Top view of sliced strawberries, rhubarb, coconut sugar, arrowroot starch for strawberry filling in a clear mixing bowl
  3. Pour the filling into your baking dish, spreading evenly then chill in the fridge while you make the crisp topping.

    Top view of strawberry rhubarb filling in a white pie pan
  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.

    Top view of strawberry rhubarb crisp topping and strawberry filling in a white pie pan
  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.
    Top view of unbaked strawberry rhubarb crisp in a white pie pan
Nutrition Facts
Strawberry Rhubarb 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.