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This Healthy Strawberry Rhubarb Crisp is filled with fresh strawberries and rhubarb and topped off with a gluten-free crisp topping. It’s easy to make, the perfect combination of tart and sweet, and even healthy enough to eat for breakfast!
A healthy crisp recipe everyone will love
One dessert I absolutely love making during the summertime is a crisp. Unlike a pie, it’s SO easy to throw together and is always a crowd pleaser. Crisps are made with a base of fruit and topped off with an oat crumble topping, like this Healthy Apple Crisp. It then gets baked up to crispy perfection!
Strawberry and Rhubarb is a match made in heaven, like in my Strawberry Rhubarb Chia Pudding. This healthy strawberry rhubarb crisp is no exception! It’s one of those recipes that is perfect to throw together last minute when you need an easy dessert, and it’s perfect to serve during the summertime.
This crisp is sweetened with coconut sugar, and the crisp topping is made with a mix of gluten-free whole oats and almond flour, so it’s healthier than your average crisp.
Why you’ll love this recipe
- All you need to make this crisp is a handful of simple ingredients, a mixing bowl, a food processor (optional), and a baking dish.
- The combination of sweet summer strawberries and tart rhubarb is to die for! This combination is also fantastic is this Strawberry Rhubarb Chia Pudding!
- This crisp recipe is easily adaptable and can be made with frozen fruit if needed, or any fresh fruit you have on hand like berries, peaches or apples.
How to make a healthy strawberry rhubarb crisp
Cut up the strawberries and rhubarb into small pieces, then add some coconut sugar, orange juice and cornstarch tossing it all together.
Mix the crisp topping ingredients together in either a food processor or just a large bowl using your hands until it’s crumbly.
Evenly spread the berry mixture into your baking dish.
Sprinkle the topping all over on top of the fruit.
Bake at 375 degrees F for 45-50 minutes, then let cool for at least 15 minutes before serving.
Recipe tips and variations
- Use fresh strawberries and rhubarb for best results.
- Make sure to mix the cornstarch with the orange juice before adding it to the fruit to help it dissolve and avoid having any little cornstarch clumps in the crisp.
- To make this crisp paleo, substitute the oats with crushed walnuts or pecans.
- You can use any fruit you have on hand to make this recipe like apples, peaches, cherries or any type of berry!
More summer dessert recipes to try
If you tried this Healthy Strawberry Rhubarb Crisp or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Healthy Strawberry Rhubarb Crisp
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 mins
- Yield: 6 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
This crisp is the perfect recipe for a simple and healthy summer dessert!
Ingredients
Filling
- 3 cups strawberries, cut in halves
- 2 cups rhubarb, cut into 1-inch pieces
- 1/3 cup freshly squeezed orange juice
- 3 tbsp cornstarch
- 1/4 cup maple syrup
Crisp topping
- 1/2 cup gluten-free rolled oats
- 1/2 cup almond flour (can substitute cassava flour, or gluten-free flour)
- 1/4 cup coconut sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup vegan butter, cut into cubes (can sub coconut oil)
Instructions
- Preheat the oven to 375 degrees F.
- Add the chopped strawberries and rhubarb to a large mixing bowl. Mix the orange juice, cornstarch and maple syrup together until combined and then add to the mixing bowl, tossing everything together.
- In a food processor, add all the crisp topping ingredients and pulse until crumbly. You can alternatively use a bowl and your hands, pressing until you get a crumbly mixture.
- Pour the fruit mixture into an 8×8 inch baking dish then add the crumble topping.
- Bake for 45-50 minutes, then remove from the oven and let cool for at least 15 minutes before serving.
Notes
Use fresh strawberries and rhubarb for best results.
Make sure to mix the cornstarch with the orange juice before adding it to the fruit to help it dissolve and avoid having any little cornstarch clumps in the crisp.
To make this crisp paleo, substitute the oats with crushed walnuts or pecans. You can use any fruit you have on hand to make this recipe like apples, peaches, cherries or any type of berry.
Delicious and easy to make
Glad you enjoyed 🙂
Great recipe. I substituted keto blueberry granola for the oats, and threw a handful of fresh blueberries in the crust.
Happy you enjoyed it!
Just followed this recipe today, made it with coconut oil and ate two servings it was so good!
Happy you enjoyed the recipe! 🙂
Can I use frozen strawberries and rhubarb ?
Hi Jamie, I recommend using fresh for this recipe when possible, but frozen can work too. You may need to add an extra tbsp of cornstarch as frozen fruit can have more water in it and can cause the crisp to be too runny
I was gifted rhubarb and quickly make this crisp tonight. Turned out perfectly!
Thanks so much Liane! One of my personal favourite desserts to make in the summer! 🙂
I make this once a week! I made it last year for the first time and this is now my go to. The ingredients are clean and it’s so so tasty!
Thanks Alexandra! So happy to hear you’re loving the recipe, I make it all the time too!